Herb Roasted Vegetable Medley

$For this dish, I love using a mix of fresh veggies. Here’s what you need: - 2 medium zucchinis, 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 - 2 cups cherry tomatoes, halved - 3 cloves garlic, minced These vegetables give a colorful and tasty result. The garlic adds a nice kick. Feel free to adjust according to your taste. You will need some key flavor boosters: - 3 tablespoons extra-virgin olive oil - 1 tablespoon balsamic vinegar - 1 tablespoon mixed dried Italian herbs (like oregano, basil, and thyme) The olive oil helps the veggies roast well and adds richness. The balsamic vinegar adds a sweet and tangy touch. Mixed Italian herbs bring warmth and depth to the dish. For a fresh look, here are some great garnishing ideas: - Fresh parsley, chopped, for garnish - Additional seasoning suggestions, like a sprinkle of sea salt or chili flakes Adding parsley makes the dish pop with color. You can also try other herbs like basil or thyme for a twist. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This heat helps the veggies roast well. While the oven warms up, wash and cut your vegetables. Slice the zucchinis into half-moons. Chop the red and yellow bell peppers into bite-sized pieces. Cut the red onion into wedges. Halve the cherry tomatoes. Make sure all pieces are similar in size. This helps them cook evenly. In a big mixing bowl, add all your cut vegetables. Next, add three minced garlic cloves. Pour in three tablespoons of extra-virgin olive oil and one tablespoon of balsamic vinegar. Sprinkle in one tablespoon of mixed dried Italian herbs. Don’t forget salt and pepper to taste! Use a spatula to gently toss everything. Make sure all the veggies get a nice coat of seasoning. Now, line a large baking sheet with parchment paper. This makes cleaning up easy. Spread the seasoned vegetables in a single layer on the sheet. Leave some space between the pieces. This step is key for good roasting. Place the baking sheet in your hot oven. Roast the veggies for about 25-30 minutes. Halfway through, stir the mixture. This helps them brown evenly. When finished, the veggies should be tender and slightly caramelized. To get that nice caramelization on your vegetables, follow these tips: - Cut all veggies to similar sizes. This helps them cook evenly. - Make sure not to crowd the baking sheet. Leave space for air to circulate. - Stir the veggies halfway through roasting. This promotes even browning. To avoid soggy vegetables, ensure they are dry before seasoning. Use a clean towel to pat them dry. Also, do not cover them while roasting. This keeps the moisture away. For a beautiful presentation, serve your roasted vegetable medley in a large, shallow bowl. This allows the colors to pop. You can also drizzle a bit of extra balsamic vinegar on top just before serving. This adds a nice shine and extra flavor. Different vegetables may need different cooking times. For instance, root vegetables take longer than bell peppers. If you use carrots or potatoes, add about five to ten minutes to their cooking time. Ovens can vary, too. If your oven runs hot, check the veggies a few minutes early. Adjust the temperature down if they brown too quickly. This way, you will keep the veggies tender and sweet. Pro Tips Even Sizing: Ensure all vegetables are cut into similar sizes to promote even cooking and browning. Roasting Space: Avoid overcrowding the baking sheet to allow for proper caramelization and roasting; use two sheets if necessary. Flavor Depth: Experiment with different herbs or spices to customize the flavor profile of your roasted veggies. Serving Freshness: Add the chopped parsley just before serving to maintain its vibrant color and fresh flavor. {{image_4}} You can make this dish heartier by adding protein. Chicken, tofu, or chickpeas work well. For chicken, use boneless, skinless pieces. Cut them into bite-sized chunks and toss them with the vegetables. For tofu, press it first to remove excess water. Then, cut it into cubes and add it to the mix. Both options add flavor and make the meal more filling. You can change the vegetables based on the season. In spring, try asparagus or snap peas. In summer, add eggplant or squash. In fall, use carrots or Brussels sprouts. In winter, sweet potatoes or parsnips shine. Just remember to adjust cooking times if the vegetables take longer to roast. To boost the flavor, consider adding more herbs or spices. Fresh rosemary or dill can bring a new taste. For a spicy kick, try crushed red pepper flakes or cayenne pepper. Just sprinkle them in with the other seasonings. This small change can elevate the dish and excite your taste buds. To keep your herb roasted vegetable medley fresh, follow these steps: - Refrigerate leftovers within two hours. Use an airtight container to seal in flavors. - Label the container with the date. This helps track freshness. - Store in the fridge for up to four days. After that, the taste may fade. - For longer freshness, keep raw vegetables in a separate container. This way, they stay crisp. When it’s time to enjoy your leftovers, here’s how to reheat them: - Oven method: Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat for 10–15 minutes until warm. - Microwave method: Place veggies in a microwave-safe dish. Cover with a damp paper towel. Heat for 2–3 minutes, stirring halfway. - Texture tip: Reheating in the oven helps maintain a crispy texture. The microwave may make them soft. You can freeze your herb roasted vegetables, but follow these tips: - Cool the veggies completely before freezing. This prevents ice crystals. - Use freezer bags or containers. Remove as much air as possible to avoid freezer burn. - Label the bags with the date. They stay fresh for up to three months. - To thaw, place them in the fridge overnight. Reheat using the oven or microwave methods. The best vegetables for roasting are those that caramelize well. I love using: - Zucchini - Bell peppers (red and yellow) - Red onion - Cherry tomatoes These veggies all have different textures and flavors. Their sweetness shines when roasted. You can also try carrots, potatoes, or Brussels sprouts for variety. Just cut them into even pieces. This helps them cook at the same rate. You can store herb roasted vegetables in the fridge for about 3 to 5 days. Keep them in an airtight container. If you want to store them longer, you can freeze them. They last up to 3 months in the freezer. Just make sure to let them cool completely before freezing. Yes, you can use fresh herbs instead of dried ones. Fresh herbs add a bright taste. You can use: - Fresh basil - Fresh oregano - Fresh thyme You’ll want to use about three times more fresh herbs than dried. So, if the recipe calls for 1 tablespoon of dried herbs, use 3 tablespoons of fresh. Chop them finely to release more flavor. Making this recipe vegan is easy! Just swap out a couple of ingredients. Use: - Plant-based oil instead of olive oil - Balsamic vinegar is already vegan, so you can keep that You can also add chickpeas for extra protein and fiber. Toss them in with the vegetables before roasting. Enjoy a hearty and healthy dish! Roasting vegetables is simple and rewarding. We covered the best veggies to use, from zucchini to bell peppers. I shared tips for seasoning with olive oil and herbs. Remember to preheat your oven and arrange the veggies well. Perfect roasting gives you tasty, well-cooked vegetables. Don't forget options for protein and more flavors. Proper storage helps you enjoy leftovers later. Use these tips to make your meals shine. Enjoy your cooking adventure with these flavorful dishes!$

Herb Roasted Vegetable Medley

A colorful and flavorful medley of roasted vegetables seasoned with Italian herbs.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Mediterranean

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, sliced into half-moons
1 piece red bell pepper, chopped into bite-sized pieces
1 piece yellow bell pepper, chopped into bite-sized pieces
1 piece red onion, cut into wedges
2 cups cherry tomatoes, halved
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon mixed dried Italian herbs
to taste salt
to taste freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the sliced zucchinis, chopped red and yellow bell peppers, onion wedges, and halved cherry tomatoes.
Add the minced garlic, extra-virgin olive oil, balsamic vinegar, dried Italian herbs, and a generous pinch of salt and pepper. Toss everything together until well-coated.
Line a large baking sheet with parchment paper. Spread the seasoned vegetable mixture in a single even layer on the baking sheet.
Place the baking sheet in the preheated oven and roast the vegetables for 25–30 minutes, stirring halfway through.
Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes.
Transfer the roasted vegetable medley to a serving platter or bowl. Garnish with freshly chopped parsley.

Notes

For a vibrant presentation, serve in a large shallow bowl and drizzle with extra balsamic vinegar before serving.

Keyword healthy side dish, roasted vegetables, vegetable medley