Description
- 1 lb baby potatoes, halved
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large zucchini, sliced
- 1 large red onion, sliced
- 2 cups cherry tomatoes
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
Ingredients
Preparing the Vegetables:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the halved baby potatoes, sliced bell peppers, zucchini, red onion, and cherry tomatoes.
3. Add minced garlic, olive oil, dried thyme, rosemary, oregano, salt, and pepper to the bowl.
4. Toss the vegetables until they are evenly coated with the seasonings.
Roasting the Veggies:
1. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
2. Roast in the preheated oven for about 30–35 minutes, or until the vegetables are tender and slightly caramelized.
Serving the Roasted Veggies:
1. Once roasted, remove the baking sheet from the oven and let the veggies cool slightly.
2. Transfer the roasted veggies to a serving dish and garnish with fresh herbs like parsley or basil if desired.
3. Serve the savory garlic herb roasted veggies as a delicious side dish or as a main course over cooked quinoa or couscous.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes