Description
Flavorful and easy-to-make roasted vegetables infused with garlic and herbs.
Ingredients
Scale
- 2 bell peppers, chopped
- 2 zucchinis, sliced
- 2 carrots, sliced
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the chopped bell peppers, sliced zucchini, and sliced carrots in a large bowl.
- Add the minced garlic, olive oil, dried herbs, salt, and pepper to the bowl.
- Toss everything until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Serve warm as a side dish, optionally garnished with fresh herbs or lemon juice.
Notes
Use fresh vegetables for the best flavor. Don’t overcrowd the baking sheet for even roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, garlic, side dish, vegetarian, healthy recipes