Gourmet Garlic Herb Roasted Vegetables Made Easy
This dish features a colorful medley of roasted vegetables infused with garlic and herbs, making it a delicious and healthy side option. Perfect for any meal, these veggies are easy to prepare and packed with flavor.
Ingredients
- 2 cups baby potatoes halved
- 1 cup carrots sliced into rounds
- 1 cup bell peppers chopped
- 1 cup zucchini sliced into half-moons
- 1 cup cherry tomatoes halved
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste freshly ground black pepper
- to garnish fresh parsley finely chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the halved baby potatoes, sliced carrots, chopped bell peppers, sliced zucchini, and halved cherry tomatoes.
- In a separate bowl, whisk together olive oil, minced garlic, oregano, thyme, rosemary, salt, and pepper.
- Drizzle the herb-infused oil over the vegetables and toss to coat evenly.
- Line a baking sheet with parchment paper and spread the vegetables in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Once tender and golden brown, remove from the oven and let cool for a few minutes.
- Transfer the roasted vegetables to a serving dish and sprinkle with parsley before serving.
Notes
For an elegant presentation, serve in a rustic bowl and add lemon zest for freshness.