Smart Oven Roasted Veggies
Colorful roasted vegetables with herbs and olive oil, perfect for a healthy side dish.
10 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the vegetables: Slice the bell peppers, zucchini, and red onion into even-sized pieces. Leave cherry tomatoes whole.
In a large bowl, combine all the vegetables. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and black pepper. Toss well to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs if desired.
Chef's Tips
- Even Slicing: Cut vegetables into uniform sizes to ensure even cooking.
- Herb Variations: Experiment with fresh herbs like basil or oregano for a different flavor profile.
- Extra Crisp: For crispier veggies, roast at a higher temperature (425°F) for the last 5 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Add Protein: Toss roasted veggies with cooked quinoa or chickpeas for a complete meal.
