Simple Roast Vegetables
Elevate your weeknight dinners with this vibrant and nourishing "Simple Roast Vegetables" recipe, a foolproof way to enjoy a medley of fresh, colorful produce. Featuring sweet red bell peppers, earthy zucchini, tender carrots, tangy cherry tomatoes, hearty button mushrooms, and aromatic garlic, each bite bursts with natural flavor. Tossed in olive oil, seasoned with dried thyme, salt, and black pepper, and roasted to golden perfection, this easy dish highlights the magic of oven-roasted vegetables. With just 15 minutes of prep, it’s a healthy, fuss-free option that’s perfect as a side dish, a light main, or even meal prep for the week. Serve warm and pair with your favorite protein, or dress it up with fresh herbs or a drizzle of balsamic glaze for a simple yet impressive addition to your table.
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Recipe Information
Ingredients
- 1 whole Red bell pepper
- 1 whole Zucchini
- 2 whole Carrot
- 1 whole Red onion
- 250 grams Cherry tomatoes
- 200 grams Button mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 3 whole Garlic cloves
Instructions
Preheat your oven to 200°C (390°F).
Wash all the vegetables thoroughly under cold running water.
Cut the red bell pepper into strips, discarding the seeds and stem.
Slice the zucchini into 1 cm thick rounds.
Peel the carrots, then slice them into 1 cm thick rounds.
Peel the red onion, then cut it into wedges.
Halve the cherry tomatoes, and trim the stems off the button mushrooms.
Combine all the prepared vegetables in a large mixing bowl.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Add the salt, black pepper, and dried thyme to the bowl, mixing well to ensure even seasoning.
Peel the garlic cloves and crush them slightly with the flat side of a knife. Scatter them over the vegetables.
Spread the vegetables evenly on a large baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly golden, stirring once halfway through for even cooking.
Remove the vegetables from the oven and transfer them to a serving dish.
Serve the roasted vegetables warm, garnished with fresh herbs or a drizzle of balsamic glaze if desired.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4337 mg | 189% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 38.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2472 mg | 53% | |
*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.
