Simple Herb Roasted Vegetable Medley
A delightful and colorful assortment of roasted vegetables infused with herbs for a delicious and healthy side dish.
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Ingredients
Yields 4 servings
- (2 cups) mixed bell peppers, chopped
- (1 cup) zucchini, sliced
- (1 cup) yellow squash, sliced
- (1 cup) carrots, sliced
- (1/2 cups) red onion, chopped
- (3 tablespoons) olive oil
- (1 teaspoon) dried thyme
- (1 teaspoon) dried oregano
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (2 tablespoons) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat your oven to 425°F (220 °C).
- 2
In a large mixing bowl, combine the (2 cups) mixed bell peppers, (1 cup) zucchini, (1 cup) yellow squash, (1 cup) carrots, and (1/2 cup) red onion.
- 3
Drizzle the (3 tablespoons) olive oil over the chopped vegetables, and sprinkle (1 teaspoon) dried thyme, (1 teaspoon) dried oregano, (1/2 teaspoon) garlic powder, (1/2 teaspoon) salt, and (1/4 teaspoon) black pepper on top.
- 4
Toss all the ingredients in the bowl until the vegetables are evenly coated with the oil and herbs.
- 5
Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper.
- 6
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking for even roasting.
- 7
Once done, remove from the oven and sprinkle with (2 tablespoons) fresh parsley before serving.
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