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Oven Roasted Vegetables

These Oven Roasted Vegetables are a delightful medley of flavors and textures, featuring a mix of carrots, bell peppers, zucchini, and broccoli roasted to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large carrots, peeled and sliced into coins
  • 1 large bell pepper (any color), chopped into bite-sized pieces
  • 1 medium zucchini, sliced
  • 1 cup broccoli florets
Seasoning
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon mixed herbs (rosemary, thyme, or Italian seasoning)

Method
 

Preparation
  1. Preheat your oven: Set the oven to 425°F (220°C), allowing it to heat up as we prepare our vegetables.
  2. Prepare the vegetables: Clean and chop all your vegetables into similar-sized pieces for even roasting.
  3. Season: In a large bowl, combine the veggies with olive oil, salt, pepper, garlic powder, and herbs of your choice. Toss well until everything is nicely coated.
  4. Spread on a baking tray: Line a baking sheet with parchment paper and spread the vegetable mixture evenly across the tray.
  5. Bake: Place the tray in your preheated oven and roast for 25-30 minutes, stirring halfway through.
  6. Serve: Once beautifully roasted, remove from the oven and serve hot.

Notes

Feel free to substitute any of the vegetables based on your preferences or what’s in season. Store leftovers in an airtight container in the refrigerator for up to 4 days.