Garlic Herb Roasted Seasonal Vegetables
A delightful medley of seasonal vegetables roasted to perfection with garlic and fresh herbs, perfect as a side dish or a healthy main.
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Ingredients
Yields 4 servings
- (2 cups) chopped carrots
- (2 cups) chopped zucchini
- (2 cups) chopped bell peppers
- (2 cups) chopped broccoli
- (4 cloves) minced garlic
- (1/4 cups) olive oil
- (1 tablespoon) dried oregano
- (1 tablespoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a large mixing bowl, combine 2 cups chopped carrots, 2 cups chopped zucchini, 2 cups chopped bell peppers, and 2 cups chopped broccoli. Add 2/4 teaspoon black pepper.
- 3
Add 4 cloves minced garlic, 1/4 cup olive oil, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
- 4
Toss all ingredients together until the vegetables are evenly coated with the oil and seasonings.
- 5
Spread the vegetable mixture in a single layer on a large baking sheet.
- 6
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- 7
Remove from the oven and let cool for a few minutes before serving.
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