Herb Roasted Vegetable Medley

$For this herb roasted vegetable medley, I choose colorful veggies. Here are my favorites: - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 red onion, cut into wedges - 2 cups cherry tomatoes, halved These veggies bring a mix of textures and tastes. You can also pick other veggies like carrots or broccoli. Just remember to cut them into similar sizes for even roasting. Herbs and spices make this dish shine. Here’s what you need: - 3 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 tablespoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste Garlic adds a punch of flavor. Olive oil helps to crisp the veggies. Balsamic vinegar gives a nice tang. The Italian herbs add warmth and earthiness. To make your medley even more exciting, consider these add-ins: - Fresh herbs like parsley or basil for garnish - A sprinkle of cheese, like feta or parmesan - Nuts or seeds for added crunch These extras can add more flavor and texture. Feel free to mix and match based on what you have at home. {{ingredient_image_1}} Start by washing all your veggies. For this recipe, I use zucchinis, bell peppers, red onion, and cherry tomatoes. Slice the zucchinis into half-moons. Chop the red and yellow bell peppers into bite-sized pieces. Cut the red onion into wedges. Halve the cherry tomatoes. Make sure your cuts are even. This helps them cook at the same rate. In a large mixing bowl, add all your prepared vegetables. Next, add minced garlic for flavor. Pour in three tablespoons of olive oil and one tablespoon of balsamic vinegar. This adds a nice tang. Sprinkle in dried Italian herbs, salt, and pepper. Toss everything well. You want all the veggies coated evenly. This step is key for great flavor in your dish. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread your vegetable mixture in a single layer on the sheet. This helps them roast better. Place the sheet in the oven and roast for 25–30 minutes. Stir the veggies halfway through. This ensures they cook evenly. Once they are tender and slightly caramelized, take them out. Let them cool for a few minutes, then garnish with fresh parsley. Enjoy your colorful and tasty medley! To roast vegetables well, start with fresh produce. Cut them into even sizes. This helps them cook at the same rate. Use a large baking sheet. Crowding the sheet makes them steam instead of roast. Always line it with parchment paper. This makes cleanup easy and helps prevent sticking. To boost flavor, use a mix of herbs. Dried Italian herbs work great, but fresh herbs shine too. Add a splash of lemon juice for brightness. You can also sprinkle some red pepper flakes for heat. A drizzle of balsamic vinegar adds sweetness and tang. Don't forget to season with salt and pepper. This step is key for bringing out the taste. Feel free to swap out vegetables based on what you like. Carrots, broccoli, and cauliflower all work well. You can even add sweet potatoes for a twist. If you want protein, toss in chickpeas or cooked chicken. This makes your dish heartier. Experiment with different herbs too, like rosemary or dill, to find your favorite mix. Enjoy the process and make it your own! Pro Tips Tip Title: Cut Uniformly: Ensure all vegetables are cut to similar sizes for even cooking and consistent texture. Tip Title: Use Fresh Herbs: For a burst of flavor, use fresh herbs instead of dried. Add them towards the end of roasting to preserve their taste. Tip Title: Don't Overcrowd the Pan: Spread the vegetables in a single layer to allow them to roast properly instead of steaming. Tip Title: Experiment with Spices: Feel free to add your favorite spices or even a pinch of red pepper flakes for a little heat. {{image_2}} You can switch up the veggies based on what’s fresh. In spring, try asparagus or peas. Summer brings options like eggplant or squash. Fall is perfect for carrots and Brussels sprouts. Winter lets you use root veggies like sweet potatoes or parsnips. Each season gives you new tastes and colors in your dish. While dried Italian herbs work well, feel free to experiment. You can use fresh rosemary for a bold taste. Thyme adds a nice earthy flavor. Dill gives a fresh twist that brightens the mix. Just remember to adjust the amount as fresh herbs are stronger than dried. To make this medley heartier, add protein. Chickpeas add a nice crunch and pair well with veggies. You can toss in cooked chicken for a filling meal. Tofu is a great option for a plant-based twist. Simply add them before roasting for a complete dish. Store your herb roasted vegetables in an airtight container. This keeps them fresh for longer. Allow the veggies to cool completely before you seal them. This step prevents condensation and sogginess. You can keep them in the fridge for up to four days. If you notice any moisture, use a paper towel to absorb it. Reheat your roasted vegetables in the oven for the best results. Set your oven to 350°F (175°C). Place the veggies on a baking sheet and heat for about 10-15 minutes. This method helps to keep them crispy. You can also use a microwave if you are short on time. Just warm them for 1-2 minutes, but they may lose some texture. You can freeze your herb roasted vegetables if you want to save them for later. First, let them cool completely. Then, spread them out on a baking sheet in a single layer. Freeze for about 1-2 hours until firm. After that, transfer them to a freezer-safe bag. They can last for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. It takes about 25 to 30 minutes to roast vegetables. You want them tender and slightly brown. The oven should be set to 425°F (220°C). Check them halfway and stir to ensure even cooking. This helps all the flavors blend well. Yes, you can use fresh herbs! Fresh herbs add bright flavors. Use three times more fresh herbs than dried ones. So, if the recipe calls for 1 tablespoon of dried herbs, use 3 tablespoons of fresh herbs. Chopped basil, parsley, or thyme work great. The best vegetables for roasting include zucchinis, bell peppers, and onions. Other good choices are carrots, broccoli, and Brussels sprouts. Choose firm veggies that caramelize well. Mixing different colors and shapes makes your dish more fun and tasty. Roasting vegetables is simple and fun. Start with your vegetable selection and choose herbs that add flavor. Follow the step-by-step instructions for perfect roasting. Use the tips to enhance taste and customize your mix. Explore variations by adding seasonal veggies or proteins. Store leftovers properly so they stay fresh. Remember, roasting brings out great flavor in vegetables. Enjoy your healthy and tasty dishes!$

Herb Roasted Vegetable Medley

A colorful and flavorful mix of roasted vegetables seasoned with herbs.

Print Recipe Save Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Mediterranean

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, sliced into half-moons
1 piece red bell pepper, chopped
1 piece yellow bell pepper, chopped
1 piece red onion, cut into wedges
2 cups cherry tomatoes, halved
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon dried Italian herbs (oregano, basil, thyme)
to taste salt
to taste pepper
for garnish fresh parsley

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the zucchinis, red and yellow bell peppers, red onion, and cherry tomatoes.
Add the minced garlic, olive oil, balsamic vinegar, dried Italian herbs, salt, and pepper to the vegetables. Toss well until all the veggies are evenly coated.
Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper.
Roast in the preheated oven for 25–30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even roasting.
Once roasted, remove the vegetables from the oven and let them cool for a few minutes.
Garnish with fresh parsley before serving.

Notes

Feel free to add any seasonal vegetables you have on hand.

Keyword herbs, medley, roasted, vegetables