Classic Roasted Vegetable Medley with Garlic and Herbs
Jun 15
5 min read
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A vibrant roasted vegetable medley featuring zucchini, bell peppers, carrots, red onion, and cherry tomatoes, tossed with olive oil, fresh herbs, and garlic. This dish is perfect for any occasion, delivering rich flavor, a beautiful presentation, and a healthy, vegan-friendly option that is both simple and delicious. Serve hot or chilled as a side or main.
This Classic Roasted Vegetable Medley with Garlic and Herbs is a vibrant, healthy, and flavorful side dish perfect for any occasion. Featuring a colorful assortment of vegetables—zucchini, bell peppers, carrots, red onion, and cherry tomatoes—all roasted to caramelized perfection, the dish is elevated with a generous sprinkle of fresh rosemary, thyme, and minced garlic. The vegetables are coated in olive oil and seasoned with salt and pepper, which brings out their natural sweetness and creates a harmonious blend of textures. While the preparation is simple, the results are impressive—the vegetables retain a slight crunch, the garlic infuses a rich aroma, and the fresh herbs complement the earthy flavors. This recipe is both gluten-free and vegan, making it an excellent addition to a variety of menus, whether for a holiday gathering, a weekday dinner, or meal prep for the week. Serve this colorful medley hot as a side, or enjoy it chilled atop salads and grain bowls.
Ingredients
- Zucchini — 2 medium, sliced
- Yellow bell pepper — 1 large, chopped
- Red bell pepper — 1 large, chopped
- Carrots — 2 large, peeled and sliced
- Red onion — 1 large, chopped
- Cherry tomatoes — 1 cup, whole or halved
- Olive oil — 3 tablespoons
- Garlic — 3 cloves, minced
- Fresh rosemary — 1 tablespoon, chopped
- Fresh thyme — 1 tablespoon, chopped
- Salt — 1 teaspoon
- Black pepper — 1/2 teaspoon
Directions
1. Preheat your oven to 425°F (220°C).
2. Prepare all vegetables: slice zucchini and carrots, chop peppers and onion, halve the cherry tomatoes if desired.
3. Place the prepared vegetables in a large mixing bowl.
4. Drizzle olive oil over the vegetables, then add minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
5. Toss everything together until the vegetables are well coated with oil and seasonings.
6. Spread the vegetables evenly on a large baking sheet lined with parchment paper.
7. Roast for 25–30 minutes, tossing halfway through, until the vegetables are caramelized and tender.
8. Remove from oven and serve hot as a side dish, or let cool and use in salads or grain bowls.