Roasted Vegetables with Garlic and Herbs

Ingredients

• 2 Zucchini (sliced into half-moons)
• 1 Red bell pepper (chopped into bite-sized pieces)
• 1 Yellow bell pepper (chopped into bite-sized pieces)
• 1 Red onion (cut into wedges)
• 3 tbsp Olive oil
• 3 cloves Garlic (minced)
• 1 tsp Dried oregano
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black pepper (freshly ground)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and prep the vegetables: slice the zucchini into half-moons, chop the red and yellow bell peppers into bite-sized pieces, and cut the red onion into wedges.

3. 3

   Place all the prepared vegetables onto a large rimmed baking sheet.

4. 4

   In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and black pepper.

5. 5

   Drizzle the oil mixture over the vegetables on the baking sheet.

6. 6

   Toss the vegetables thoroughly with your hands or a spatula to ensure every piece is evenly coated in the oil and seasonings.

7. 7

   Spread the vegetables out into a single layer to ensure even roasting.

8. 8

   Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and starting to brown at the edges.

9. 9

   Remove from the oven and serve warm as a side dish or as part of a grain bowl.

Notes

You can customize this recipe by adding other vegetables like broccoli florets, cherry tomatoes, or asparagus. Ensure all vegetables are cut to a similar size for even cooking.

Nutrition per serving

• side dish
• vegan
• vegetarian
• gluten-free
• roasted
• healthy
• easy
• vegetables