Herb Roasted Vegetable Medley

$To make a tasty herb roasted vegetable medley, gather these fresh ingredients: - 2 cups of carrots, sliced into sticks - 2 cups of bell peppers, chopped (mixed colors) - 2 cups of zucchini, sliced - 1 cup of cherry tomatoes, halved - 1 red onion, cut into wedges - 4 cloves of garlic, minced - 4 tablespoons of olive oil - 2 teaspoons of dried Italian herbs (oregano, thyme, basil) - 1 teaspoon of paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient adds its own flavor and color. Carrots bring sweetness, while bell peppers add crunch. Zucchini gives a soft texture, and cherry tomatoes burst with juice. The red onion adds sharpness, and garlic packs a punch. Olive oil helps everything roast evenly, while the Italian herbs and paprika tie the flavors together. Fresh parsley brightens the dish and makes it look pretty. This mix of veggies is not just colorful; it is full of vitamins too. Cooking these vegetables brings out their natural sweetness and makes them tasty. This dish is great as a side or a main meal. Enjoy your cooking! {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This high heat makes the veggies nice and crispy. 2. In a large bowl, add the sliced carrots, chopped bell peppers, sliced zucchini, halved cherry tomatoes, and red onion wedges. 3. Mince the garlic and throw it in the bowl with the veggies. 4. Drizzle 4 tablespoons of olive oil over the mixed veggies. 5. Sprinkle 2 teaspoons of Italian herbs, 1 teaspoon of paprika, salt, and pepper to taste. 6. Toss everything together until each piece is well coated with the oil and seasonings. 1. Spread the seasoned vegetables in a single layer on a large baking sheet. 2. Make sure not to overcrowd the veggies; this helps them roast evenly. 3. Roast in the oven for 25 to 30 minutes. Stir them halfway through to ensure even cooking. 4. Look for the veggies to be tender and lightly browned. 1. Once they are done, remove the baking sheet from the oven. 2. Let the vegetables cool for a few minutes. 3. Before serving, garnish them with freshly chopped parsley for a pop of color and flavor. 4. These roasted veggies make a great side dish or a tasty addition to salads. To make sure your veggies cook evenly, cut them into similar sizes. This step helps all pieces roast at the same rate. For this recipe, I like carrots, bell peppers, zucchini, cherry tomatoes, and red onion. They add color and taste. You can also pick seasonal veggies for variety. You can boost flavor by adding fresh herbs like rosemary or thyme. Spices like cumin or chili powder give a nice kick too. When it comes to oils, I prefer olive oil for its richness. Avocado oil works well too if you want a milder taste. Pair these roasted veggies with grilled chicken or fish for a full meal. They also go well with quinoa or rice. For presentation, serve them on a large platter. Sprinkle fresh parsley on top for color. This simple touch makes the dish look even more inviting. Pro Tips Uniform Cuts: Ensure all vegetables are cut into similar sizes for even cooking. Season Generously: Don't be shy with the seasoning; it enhances the flavor of the vegetables significantly. Use Fresh Herbs: For an extra burst of flavor, add fresh herbs like basil or thyme just before serving. Store Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. {{image_2}} You can change the veggies based on the season. In spring, use fresh asparagus or peas. Summer is great for eggplant or corn. In fall, try sweet potatoes or butternut squash. In winter, root veggies like parsnips or turnips work well. This keeps the dish fresh and exciting. Mixing colors and textures adds fun to your meal. While I love dried Italian herbs, you can mix it up. Try fresh rosemary for a strong flavor. Basil adds a sweet touch, while dill gives a light, fresh taste. If you like a kick, use fresh cilantro or mint. Each herb changes the dish's vibe, making it your own. Experiment with what you have on hand. Want a full meal? Add protein! Chickpeas or lentils work well for plant-based options. Chicken breast or shrimp also pair nicely with the veggies. Just season the protein with olive oil and herbs. Roast it on the same tray for easy cooking. This way, you get a complete dish in one go. Enjoy the added flavors and textures! To store leftover roasted vegetables, let them cool first. Place them in an airtight container. Seal it tightly to keep them fresh. You can store them in the fridge for up to four days. Just remember to label the container with the date. This helps you track how long they’ve been stored. If you want to save some for later, freezing is a great option. First, let the roasted vegetables cool completely. Spread them out on a baking sheet in a single layer. Freeze them for about an hour. This prevents them from sticking together. After that, transfer them to a freezer-safe bag or container. Be sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to enjoy your leftovers, reheating is easy. The best way is to use the oven. Preheat it to 350°F (175°C). Place the vegetables on a baking sheet. Heat them for about 10-15 minutes. This helps to keep them crispy. You can also use the microwave. Just heat them in short bursts, stirring in between. This way, they heat evenly and stay tasty. For roasting, I love using colorful and firm vegetables. Good choices include: - Carrots - Bell peppers - Zucchini - Cherry tomatoes - Red onions These veggies hold their shape and flavor well. You can also try broccoli, cauliflower, or sweet potatoes. Just remember to cut them into similar sizes for even cooking! Roasted vegetables are done when they are tender and slightly browned. You can check them at around 25 minutes. Use a fork to poke them; they should be soft but not mushy. If they have a nice golden color, that’s a great sign too! Yes, you can prepare this medley ahead of time! Chop the vegetables and toss them with oil and herbs. Store them in the fridge for up to 24 hours. When you’re ready, just spread them on a baking sheet and roast as directed. It saves time and makes cooking easier! Roasting vegetables is simple and rewarding. We covered the key ingredients, preparation steps, and roasting techniques. You learned tips for even cooking and flavor enhancements. I shared variations for seasonal veggies and protein options. Don't forget proper storage guidelines to keep your leftovers fresh. Now, you can enjoy a tasty dish with your favorite vegetables. Get creative in the kitchen and make it your own! Happy cooking!$

Herb Roasted Vegetable Medley

A colorful and flavorful mix of roasted vegetables seasoned with herbs.

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 cups carrots, sliced into sticks
2 cups bell peppers, chopped (mixed colors)
2 cups zucchini, sliced
1 cup cherry tomatoes, halved
1 unit red onion, cut into wedges
4 cloves garlic, minced
4 tablespoons olive oil
2 teaspoons dried Italian herbs (oregano, thyme, basil)
1 teaspoon paprika
to taste unit salt and pepper
for garnish unit fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the sliced carrots, bell peppers, zucchini, cherry tomatoes, red onion, and minced garlic.
Drizzle the olive oil over the vegetable mixture and sprinkle the dried Italian herbs, paprika, salt, and pepper on top.
Toss the vegetables thoroughly until they are evenly coated with oil and seasonings.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through for even cooking.
Remove from oven and let them cool for a few minutes.
Garnish with freshly chopped parsley before serving.

Notes

Feel free to use any seasonal vegetables you have on hand.

Keyword herbs, roasted, vegetables