Ingredients
Scale
- 2 medium zucchini, chopped
- 2 bell peppers (any color), chopped
- 3 medium carrots, peeled and chopped
- 1 medium red onion, chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or oregano
Instructions
- Preheat your oven to 425°F (220°C).
- Chop zucchini, bell peppers, carrots, and red onion into even bite-sized pieces.
- In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, and dried herbs. Toss until well coated.
- Line a baking sheet with parchment paper. Spread the seasoned veggies in an even layer.
- Roast in the preheated oven for 25-30 minutes, tossing halfway through until tender-crisp and golden brown.
- Let cool slightly before serving as a side dish or adding to salads.
Notes
- Feel free to substitute seasonal vegetables based on availability.
- For added flavor, consider marinating your vegetables in olive oil and herbs for an hour before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg