Roasted Veggies Recipe
Make Roasted Veggies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it's hot enough to roast the vegetables.
- 2
Prepare the Vegetables
Wash and peel the carrots, then cut them into bite-sized pieces. Remove the seeds from the bell peppers and cut them into strips. Slice the zucchini into rounds. Peel and mince the garlic cloves. Finally, chop the red onion into wedges.
Tossing and Roasting
- 3
Combine Ingredients
In a large mixing bowl, add the prepared carrots, bell peppers, zucchini, red onion, and minced garlic.
- 4
Add Seasoning
Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, dried oregano, and dried thyme. Toss everything together until the vegetables are evenly coated with oil and seasoning.
- 5
Spread on Baking Sheet
Spread the seasoned vegetables out in a single layer on a baking sheet lined with parchment paper to prevent sticking.
- 6
Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
Serving
- 7
Serve Hot
Remove the roasted vegetables from the oven and let them cool for a few minutes. Serve warm as a side dish or over a bed of grains or greens for a hearty meal.
