Herbed Veggie Medley
Brighten up your table with this vibrant Herbed Veggie Medley, a colorful blend of roasted zucchini, bell peppers, carrots, red onion, and juicy cherry tomatoes, all tossed in a fragrant mix of garlic powder, dried oregano, and fresh parsley and thyme. This quick and healthy side dish comes together with just 15 minutes of prep time and offers perfectly roasted veggies with caramelized edges in under 30 minutes. Bursting with garden-fresh flavors, this dish is as versatile as it is delicious—serve it alongside your favorite proteins, over a hearty bed of rice or quinoa, or even as a standalone vegetarian delight. Perfect for busy weeknights or adding a pop of color to your dinner party menu, this roasted vegetable medley is sure to become a comforting and healthy staple in your kitchen repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 3 medium Carrots
- 1 large Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and dry all the vegetables. Slice the zucchini into half-moons and the carrots into thin diagonals. Core and seed the bell peppers, then cut them into thin strips. Slice the red onion into wedges.
Place the sliced zucchini, carrots, bell peppers, and red onion onto the prepared baking sheet. Add the cherry tomatoes to the mix.
Drizzle the olive oil over the vegetables, sprinkling on the garlic powder, dried oregano, salt, and black pepper. Toss everything together with your hands or a large spoon until evenly coated.
Spread the vegetables out into a single layer, ensuring they roast evenly. Place the baking sheet into the preheated oven.
Roast the vegetables for 20-25 minutes, stirring halfway through. They should be tender and slightly caramelized along the edges.
While the vegetables roast, finely chop the fresh parsley and thyme.
Remove the vegetables from the oven and sprinkle the fresh parsley and thyme over the top. Toss gently to combine.
Serve the herbed veggie medley warm as a side dish or over rice, quinoa, or a bed of greens for a complete meal.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6267 mg | 272% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 56.2 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3369 mg | 72% | |
*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.
