Easy Roasted Seasonal Veggies: Flavorful & Fresh Recipe!

Name: Easy Roasted Seasonal Veggies: Flavorful & Fresh Recipe!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean / Seasonal
Ingredients: 2 large Bell Peppers (various colors) (chopped into 1-inch pieces); 2 medium Zucchini (chopped into 1-inch pieces); 1 cup Cherry Tomatoes (halved); 1 medium Red Onion (cut into wedges); 3 tablespoons Olive Oil (extra virgin); 1 sprig Fresh Rosemary (chopped); 1 sprig Fresh Thyme (chopped); 1/2 teaspoon Garlic Powder (or fresh minced garlic); 1/2 teaspoon Salt (to taste); 1/4 teaspoon Black Pepper (freshly ground, to taste)

Discover how to make delicious roasted seasonal vegetables. This simple recipe highlights the natural flavors of fresh produce, offering a healthy and cost-effective meal option. Learn to pick and cook the best ingredients each season for an elevated culinary experience.

#seasonal

#vegetables

#roasted

#healthy

#easy

#side dish

#vegan

#vegetarian

Freshly Chopped Seasonal Vegetables

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Easy

Mediterranean / Seasonal

English

Nutrition (per serving)

180

Calories

Protein

20g

Carbs

10g

Fat

Vegetables Tossed with Herbs and Oil

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Roasted Vegetables on Baking Sheet

Instructions

0/5 completed

1
Preheat your oven to 200°C (400°F). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
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5m
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Preheat your oven to 200°C (400°F). Prepare a large baking sheet by lining it with parchment paper for easy cleanup.
5m
Using parchment paper prevents sticking and makes cleanup a breeze.
2
Chop all the seasonal vegetables (bell peppers, zucchini, red onion) into uniform 1-inch pieces. Halve the cherry tomatoes. This ensures even cooking.
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10m
Preview
Chop all the seasonal vegetables (bell peppers, zucchini, red onion) into uniform 1-inch pieces. Halve the cherry tomatoes. This ensures even cooking.
10m
Keep vegetable pieces roughly the same size for consistent roasting.

3
In a large bowl, combine the chopped vegetables, olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated with the seasoning.
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3m
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In a large bowl, combine the chopped vegetables, olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated with the seasoning.
3m
A generous toss ensures maximum flavor in every bite.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, as this can steam the vegetables instead of roasting them, leading to a less crispy result.
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2m
Preview
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, as this can steam the vegetables instead of roasting them, leading to a less crispy result.
2m
Use two baking sheets if necessary to give veggies space.
5
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking. Serve immediately as a side dish or add to pasta or grains.
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25m
Preview
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking. Serve immediately as a side dish or add to pasta or grains.
25m
For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.