Sheet Pan Garlic Herb Veggie Medley

$- 1 cup bell peppers (red and yellow), sliced - 1 cup zucchini, diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 medium red onion, sliced - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional lemon zest Gathering fresh ingredients makes this dish shine. Use bright bell peppers for color. Zucchini adds a nice texture. Cherry tomatoes bring a sweet burst. Broccoli florets are great for crunch. Sliced red onion gives a mild bite. Next, we need some key seasonings. Garlic is a must for flavor. Olive oil helps everything roast nicely. Dried oregano and thyme add earthy notes. Paprika brings warmth and color. Don’t forget salt and pepper to enhance the taste. Finally, fresh parsley brightens the dish. A sprinkle of lemon zest gives it a fresh twist. This veggie medley is not only simple but also packed with flavor and nutrients. - Preheat your oven to 425°F (220°C). This heat helps the veggies cook well. - Slice the bell peppers and red onion. Dice the zucchini and halve the cherry tomatoes. Break broccoli into florets. Cut all your veggies to similar sizes. This way, they cook evenly. - In a small bowl, whisk together the minced garlic, olive oil, dried oregano, dried thyme, paprika, salt, and pepper. Blend them well to make a smooth mixture. This herb mix adds great flavor to the veggies. - Toss the sliced and diced vegetables in the garlic herb mixture. Make sure each piece is coated well. This step is key to flavor. - Spread the veggie mix on a large sheet pan. Arrange them in a single layer. This helps them roast rather than steam. - Roast in the preheated oven for 20-25 minutes. Stir halfway through to ensure even cooking. The veggies should be tender and slightly caramelized when done. Enjoy the smell while they roast! To get the best roast, set your oven to 425°F (220°C). This high heat helps the veggies caramelize, adding great flavor. Roast your vegetables for 20-25 minutes. Stir halfway to ensure even cooking. Always spread the veggies in a single layer on the sheet pan. This helps them roast, not steam. If they are too crowded, they won’t get that nice brown color. Want to boost flavor? Try adding a pinch of red pepper flakes for heat. You can also mix in some balsamic vinegar for a sweet touch. For oils, olive oil is a great choice. However, you can swap it out for avocado oil if you like. Both oils pair nicely with garlic and herbs. When it’s time to serve, you can keep it simple. Present the medley straight from the sheet pan for a rustic look. Or, transfer it to a serving bowl. Drizzle some extra olive oil on top. A sprinkle of lemon zest adds a fresh burst of flavor. For protein, grilled chicken or fish works well. You can also serve with quinoa or rice for a hearty meal. {{image_2}} You can swap out the veggies based on what you have. Try seasonal choices like: - Carrots - Sweet potatoes - Asparagus - Brussels sprouts Root vegetables add sweetness. Greens like spinach or kale bring color and health. Mixing different textures makes your dish fun and tasty. You can change the taste by adding different spices. For a Mediterranean vibe, use rosemary or basil. If you want a Mexican twist, try cumin and lime juice. You can also add heat: - Chili flakes for a spicy kick - Hot sauce for extra flavor Adjust spices to match your mood or meal. This recipe is easy to adapt for special diets. It’s already vegan, so feel free to enjoy it as is. For gluten-free, all ingredients are safe. Just check your seasoning blends to ensure they are gluten-free. To keep your Sheet Pan Garlic Herb Veggie Medley fresh, store leftovers right away. Place the veggies in an airtight container. This helps keep moisture in and smells out. For best results, refrigerate them within two hours of cooking. Use glass or BPA-free plastic containers for safe storage. When it's time to enjoy your leftovers, you have two great options. For the best texture, reheat them in the oven. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10-15 minutes. This keeps them crispy and tasty. You can also use the microwave if you're in a hurry. Place the veggies in a microwave-safe dish. Cover them with a lid or microwave-safe wrap. Heat for 1-2 minutes, checking until warm. Note that microwaving may make them a bit softer. If you want to save your veggie medley for later, freezing is a smart choice. First, let the veggies cool completely. Then, place them in a freezer-safe container or bag. Press out as much air as possible to prevent freezer burn. For best quality, eat them within three months. When you're ready to use frozen veggies, thaw them in the fridge overnight. If you're in a rush, you can microwave them on defrost mode. After thawing, reheat them in the oven or microwave for the best flavor. Roasting times vary by vegetable. Here’s a quick guide: - Bell peppers: 20-25 minutes - Zucchini: 20-25 minutes - Cherry tomatoes: 15-20 minutes - Broccoli: 20-25 minutes - Red onion: 20-25 minutes The key is to check for doneness. You want them tender and slightly caramelized. Stir halfway through roasting for even cooking. Yes, you can use fresh herbs! Here’s what to consider: Pros: - Fresh herbs add bright flavor. - They can enhance the dish's aroma. Cons: - Fresh herbs need more quantity. Use three times the amount of dried herbs. - They can spoil faster than dried herbs. If you have fresh herbs on hand, use them! They bring a lovely taste to your veggie medley. This veggie medley pairs well with many dishes. Here are some ideas: - Grilled chicken or fish for protein. - Quinoa or rice for a hearty side. - A fresh salad for a light touch. - Crusty bread to soak up flavors. These options complement the medley well and make for a balanced meal. Enjoy mixing and matching! Roasting vegetables brings out their best flavors. This blog covered key ingredients, from fresh veggies to flavorful herbs. I shared easy steps to prep and roast, plus tips for perfect results. You can mix things up with different vegetables and spices to fit your taste. Remember to store leftovers properly for later enjoyment. Enjoy your tasty, healthy roasted vegetable dish!$

Sheet Pan Garlic Herb Veggie Medley

Elevate your dinner with this delicious Sheet Pan Garlic Herb Veggie Medley! Packed with vibrant bell peppers, zucchini, cherry tomatoes, and broccoli, this easy recipe is perfect for weeknight meals. With simple ingredients and only 30 minutes of cooking time, you'll have a colorful and healthy dish your family will love. Click through to discover the full recipe and transform your mealtime! #SheetPanRecipes #HealthyEating #VeggieMedley #EasyRecipes

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Ingredients

1 cup bell peppers (red and yellow), sliced

1 cup zucchini, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 medium red onion, sliced

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine the bell peppers, zucchini, cherry tomatoes, broccoli, and red onion.

In a small bowl, whisk together the minced garlic, olive oil, dried oregano, dried thyme, paprika, salt, and pepper until well combined.

Pour the garlic herb mixture over the vegetables and toss until they are evenly coated.

Spread the veggie mixture in a single layer on a large sheet pan.

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and a bit caramelized.

Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings.

- Presentation Tips: Serve the medley straight from the sheet pan or transfer to a large serving bowl. Drizzle a bit more olive oil and sprinkle with lemon zest for brightness.