Roasted Seasonal Vegetables Recipe
fresh herbs, extra-virgin olive oil
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Ingredients
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Vegetables
Herbs and Oil
Method
Preparation
Preheat the Oven
Preheat your oven to 425°F (220°C).
Prepare the Vegetables
Wash and peel the carrots, then cut them into bite-sized pieces. Chop the zucchini into similar-sized chunks. Core and slice the bell pepper, chop the red onion into wedges, and halve the cherry tomatoes.
Seasoning
Mix the Ingredients
In a large bowl, combine the prepared carrots, zucchini, bell peppers, red onion, and cherry tomatoes.
Add Olive Oil and Seasonings
Drizzle the extra-virgin olive oil over the vegetables. Add the fresh thyme, fresh rosemary, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Roasting
Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper.
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through to ensure even roasting.
Serving
Serve Warm
Remove the roasted vegetables from the oven. Let them cool slightly before serving warm as a side dish or on top of salads.
