Spring Roasted Vegetable Medley with Herbs
A vibrant and flavorful medley of seasonal spring vegetables roasted to perfection and seasoned with fresh herbs. This dish is perfect as a side or a light main course.
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Ingredients
Yields 4 servings
- (2 cups) chopped asparagus
- (2 cups) chopped carrots
- (2 cups) cherry tomatoes
- (1 cup) chopped red bell pepper
- (1 cup) chopped zucchini
- (1/4 cups) olive oil
- (2 teaspoons) dried oregano
- (2 teaspoons) dried thyme
- (1 teaspoon) garlic powder
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large mixing bowl, combine 2 cups chopped asparagus, 2 cups chopped carrots, 2 cups cherry tomatoes, 1 cup chopped red bell pepper, and 1 cup chopped zucchini. Add 2/4 teaspoon black pepper.
- 3
Drizzle 1/4 cup olive oil over the vegetables and toss to coat evenly.
- 4
Add 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Mix well to distribute the seasonings.
- 5
Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper.
- 6
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- 7
Remove from the oven and sprinkle with 1/4 cup fresh parsley before serving.
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