Marketplace Vegetables
Bring the vibrant flavors of the farmer's market to your table with this delicious and easy recipe for Marketplace Vegetables. Perfectly roasted zucchini, yellow squash, red bell pepper, carrots, and cherry tomatoes are tossed with olive oil, fresh rosemary, thyme, and garlic for a dish bursting with Mediterranean-inspired goodness. The vegetables caramelize beautifully in the oven, creating irresistible golden edges and a rich depth of flavor, while optional parmesan cheese adds a touch of indulgence. Ready in just 40 minutes, this versatile recipe is perfect as a healthy side dish or as a vegetarian main served over quinoa or rice. Packed with fresh produce and aromatic herbs, Marketplace Vegetables is a must-try for weeknight dinners or special family gatherings.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 2 medium yellow squash
- 3 medium carrots
- 1 large red onion
- 1.5 cups cherry tomatoes
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cups parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°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 and yellow squash into 1/4-inch thick rounds. Dice the red bell pepper into bite-sized pieces. Peel and slice the carrots into thin sticks. Peel and cut the red onion into wedges.
Place all the chopped vegetables, along with the cherry tomatoes, into a large mixing bowl.
Drizzle the olive oil over the vegetables. Add the minced garlic, fresh rosemary, fresh thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Transfer the seasoned vegetables to the prepared baking sheet, spreading them out in a single layer for even roasting.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
If using parmesan cheese, sprinkle it evenly over the vegetables during the last 5 minutes of roasting for a golden, cheesy finish.
Remove from the oven and let the vegetables cool slightly before serving. Enjoy as a side dish or over cooked grains like quinoa or rice for a complete meal.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 65.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1748 mg | 134% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3624 mg | 77% | |
*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.
