Name: Vegetable
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 bell peppers (red and yellow), sliced; 1 large red onion, roughly chopped; 1 zucchini, sliced; 1 yellow squash, sliced; 1 cup cherry tomatoes; 8 oz baby carrots; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the sliced bell peppers, red onion, zucchini, yellow squash, cherry tomatoes, and baby carrots.
Drizzle the vegetables with olive oil and add the minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasonings.
Spread the vegetable mixture onto the prepared baking tray in a single layer to ensure even roasting.
Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time for even browning.
Once the vegetables are roasted to perfection, remove them from the oven and garnish with fresh parsley for a burst of freshness.
Serve the Vegetable Medley Roast as a colorful side dish to your favorite protein or enjoy it on its own as a hearty and satisfying vegetarian meal.

Ingredients

Instructions

Nutrition Facts