Roasted Vegetables

A simple, colorful roasted vegetables recipe with tender centers, caramelized edges, and easy seasoning for a versatile side dish.

Roasted vegetables are an easy, flavorful side dish that works with almost any main course. This version uses a mix of seasonal vegetables, olive oil, garlic, and herbs to create tender vegetables with golden, caramelized edges. Serve them with chicken, fish, grains, pasta, or enjoy them as a light vegetarian meal.

Ingredients

• 2 medium zucchinis, cut into thick half-moons
• 2 bell peppers, any color, cut into strips
• 2 medium carrots, peeled and sliced
• 1 red onion, cut into wedges
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped, for serving

Instructions

1. Preheat the oven to 425 F and line a large baking sheet with parchment paper.
2. Place the zucchini, bell peppers, carrots, red onion, and broccoli in a large bowl.
3. Add the olive oil, garlic, salt, black pepper, oregano, and thyme. Toss well until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan.
5. Roast for 20 minutes, then add the cherry tomatoes and gently toss the vegetables.
6. Return to the oven and roast for 10 to 15 minutes more, until the vegetables are tender and lightly browned at the edges.
7. Remove from the oven, sprinkle with fresh parsley, and serve warm.