Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups zucchini, chopped
- 2 cups bell peppers (mixed colors), chopped
- 1 cup red onion, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the carrots, zucchini, bell peppers, and red onion into uniform bite-sized pieces.
- In a large bowl, toss the veggies with olive oil, thyme, oregano, salt, and pepper until evenly coated.
- Spread the seasoned veggies in a single layer on a parchment-lined baking sheet.
- Roast for about 25-30 minutes, stirring halfway through for even cooking.
- Let cool slightly before serving warm as a side dish or adding to salads.
Notes
- free to substitute seasonal vegetables like asparagus or Brussels sprouts for variety.
- Add minced garlic or lemon zest before roasting for an extra flavor boost.
- Store leftovers in an airtight container in the fridge for up to four days; reheat in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg