Oven Roasted Herbed Vegetable Rounds
Elevate your dinner table with Oven Roasted Herbed Vegetable Rounds, a vibrant medley of zucchini, yellow squash, carrots, and red bell pepper, all sliced into perfect rounds and roasted to caramelized perfection. Infused with a fragrant blend of garlic, dried rosemary, thyme, and oregano, these vegetables boast a rich, savory flavor profile that's both comforting and gourmet. With just 15 minutes of prep time, this quick and nutritious recipe is a visual and culinary delight, perfect as a side dish, appetizer, or even a healthy snack. Finished with a sprinkle of fresh parsley, these tender and golden roasted vegetables are as beautiful as they are delicious. Easy to prepare and packed with wholesome goodness, they’re a must-try addition to your weeknight or holiday menu.
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 2 medium-sized Yellow squash
- 2 large Carrots
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Wash and dry all the vegetables thoroughly.
Slice the zucchini, yellow squash, carrots, and red bell pepper into 1/4-inch thick rounds or similar-sized pieces for even cooking.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and black pepper. Stir until well mixed.
Add the sliced vegetables to the bowl and toss until they are evenly coated with the herb and garlic mixture.
Arrange the vegetables in a single layer on the prepared baking sheet, ensuring that they are not overcrowded.
Roast the vegetables in the preheated oven for 20–25 minutes, flipping them halfway through, until they are tender and slightly caramelized around the edges.
Remove the baking sheet from the oven and let the vegetables cool for a couple of minutes.
Sprinkle the roasted vegetable rounds with freshly chopped parsley before serving.
Serve warm as a side dish or snack, and enjoy!
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 707 mg | 15% | |
*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.
