Garlic Herb Roasted Veggies

A colorful medley of roasted vegetables drizzled with olive oil, garlic, and fresh herbs, perfect for boosting your vegetable intake and making any meal special.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups assorted vegetables (e.g., bell peppers, zucchini, carrots, broccoli) Choose fresh, seasonal vegetables.
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme) Use fresh herbs if available for more flavor.
to taste Salt and pepper
Fresh herbs (e.g., parsley or basil) for garnish

Method

Preparation

Preheat your oven to 425°F (220°C).
Wash and cut your vegetables into evenly sized pieces, aiming for about 1-inch thickness.
In a large mixing bowl, combine the cut vegetables, minced garlic, olive oil, Italian herbs, salt, and pepper. Toss everything together until well-coated.
Spread the seasoned veggies in a single layer on a baking sheet.
Place the baking sheet in the oven and roast for 25-30 minutes, tossing halfway through.
Once they’re roasted to perfection, remove them from the oven, garnish with fresh herbs, and serve warm.

Notes

To ensure even roasting, do not crowd vegetables on the baking sheet. You can store leftovers in an airtight container for 3-5 days or freeze for up to 3 months.