Description
A delightful medley of roasted bell peppers, zucchini, red onions, and baby carrots infused with garlic and fresh herbs.
Ingredients
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup red onion, thickly sliced
- 1 cup baby carrots
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, red onion, and carrots into uniform bite-sized pieces.
- In a large mixing bowl, combine the chopped vegetables with minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the seasoned veggies on a parchment-lined baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through, until golden brown and tender.
- Remove from the oven and let cool slightly before serving.
Notes
For extra flavor, consider adding lemon zest or a pinch of red pepper flakes before roasting.
