Herb Garden Vegetables
Brighten up your table with this vibrant Herb Garden Vegetables recipe, a celebration of fresh produce and aromatic herbs! Packed with colorful zucchini, yellow squash, bell peppers, baby carrots, and juicy cherry tomatoes, these oven-roasted vegetables are elevated with a delicate blend of fresh rosemary, thyme, and parsley. A drizzle of olive oil and a hint of zesty lemon juice tie the flavors together, while caramelized edges add irresistible texture. This quick and easy recipe, ready in just 40 minutes, is a healthy side dish perfect for pairing with grilled meats, hearty grains, or as a stand-alone vegetarian delight. Perfect for weeknight dinners or elegant gatherings, these roasted herb garden vegetables bring both taste and nutrition to the forefront.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 cup baby carrots
- 1 large red bell pepper
- 1.5 cups cherry tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry all vegetables thoroughly.
Slice the zucchini and yellow squash into 1/4-inch thick rounds.
Chop the red bell pepper into bite-sized pieces.
Peel the garlic cloves and finely mince them.
In a large bowl, combine the zucchini, yellow squash, baby carrots, red bell pepper pieces, and cherry tomatoes.
Drizzle the olive oil over the vegetables, then sprinkle with minced garlic, rosemary, thyme, salt, and black pepper. Toss well to evenly coat the vegetables.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or lightly greased.
Roast in the preheated oven for 20-25 minutes, tossing the vegetables halfway through cooking, until they are tender and slightly caramelized at the edges.
Remove the vegetables from the oven and transfer them to a serving dish.
Sprinkle with fresh parsley and drizzle with a tablespoon of lemon juice for a fresh and zesty finish.
Serve warm as a side dish or enjoy it as a light, flavorful main course.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5255 mg | 228% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 58.0 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3238 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
