Vegetarian Garlic Herb Roasted Vegetables
Elevate your dinner table with these vibrant and flavorful Vegetarian Garlic Herb Roasted Vegetables, the perfect side dish or light main course for any occasion. Packed with colorful carrots, zucchini, bell peppers, red onion, cherry tomatoes, and infused with the irresistible aroma of garlic, fresh rosemary, and thyme, this easy recipe combines wholesome ingredients with simple preparation. A drizzle of olive oil and a quick roast in the oven at 425°F transforms these vegetables into tender, caramelized perfection in just 30 minutes. Not only are they gluten-free, dairy-free, and vegetarian, but their customizable nature makes them ideal for meal prepping or entertaining. Serve these herbaceous, oven-roasted veggies alongside your favorite entrée or savor them on their own for a healthy, plant-based delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Carrots
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 1.5 cups Cherry tomatoes
- 4 large Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash all the vegetables thoroughly. Peel the carrots and cut them into 1/2-inch thick slices. Cut the zucchini into half-moons, the bell peppers into 1-inch squares, and the red onion into wedges.
Place the prepared carrots, zucchini, bell peppers, and red onion on the baking sheet, keeping the cherry tomatoes aside for now.
Mince the garlic cloves and set aside. Finely chop the fresh rosemary and thyme leaves.
In a small mixing bowl, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
Drizzle the garlic herb mixture over the vegetables on the baking sheet and toss them gently to coat evenly.
Spread the vegetables into a single layer on the baking sheet. Add the cherry tomatoes on top and lightly toss them into the mix.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring them halfway through to ensure even cooking.
The vegetables are done when they are tender and slightly caramelized around the edges. Remove from the oven and taste a piece to adjust seasoning if needed.
Serve warm as a side dish with your favorite entree or enjoy it as a light vegetarian meal!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6305 mg | 274% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 56.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3377 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.
