Description
Oven Roasted Vegetables are a colorful and nutritious side dish that brings out the natural sweetness of seasonal produce. This recipe is not only quick and easy to prepare but also versatile enough to complement any meal—whether it’s a casual weeknight dinner or a festive gathering. Featuring a vibrant mix of bell peppers, zucchini, carrots, and broccoli, these roasted veggies are drizzled with high-quality olive oil and seasoned to perfection with herbs. The result? A delightful blend of flavors and textures that enhances both taste and visual appeal on your plate. Enjoy them warm as a side dish or toss them into salads for a fresh crunch. Simple yet satisfying, this Oven Roasted Vegetables recipe is destined to become a staple in your kitchen.
Ingredients
- 2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots, broccoli)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (oregano or thyme)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the vegetables into uniform pieces (about one-inch cubes).
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and dried herbs until fully coated.
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 20-25 minutes until golden brown and tender; stir halfway through cooking.
- Remove from the oven and serve warm as a side dish or mix into salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg