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For Garlic Herb Roasted Veggies, you will need: - 2 cups broccoli florets - 2 cups mixed bell peppers, sliced - 1 cup sliced carrots - 1 cup sliced zucchini - 1 cup halved cherry tomatoes - 4 cloves garlic, minced - 4 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste You can add extra flavor with these optional ingredients: - Fresh basil or rosemary - A squeeze of lemon juice - Red pepper flakes for heat - Grated Parmesan cheese for a savory touch If you don’t have some ingredients, here are some swaps: - Use asparagus instead of broccoli for a different taste. - Swap bell peppers with any other colorful veggie. - Can replace olive oil with avocado oil or melted coconut oil. - Use fresh herbs instead of dried for a brighter flavor. These tips help you make this dish your own! {{ingredient_image_1}} Start by washing all your veggies well. You want them clean and fresh. For this dish, use 2 cups of broccoli florets, 2 cups of mixed bell peppers, 1 cup of sliced carrots, 1 cup of sliced zucchini, and 1 cup of halved cherry tomatoes. Cut each veggie into bite-sized pieces. This helps them cook evenly. Add all the chopped vegetables into a large mixing bowl. Make sure you have enough room to mix them well later. Next, grab a small bowl. In this bowl, mix 4 minced garlic cloves, 4 tablespoons of olive oil, and 1 tablespoon of balsamic vinegar. Then, add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Sprinkle in some salt and pepper to taste. Whisk this mixture until it blends well. This garlic herb mixture adds a great flavor to the veggies, so take your time to make it smooth. Now, it’s time to roast! Preheat your oven to 425°F (220°C). This high heat helps the veggies get nice and crispy. Pour the garlic herb mixture over the vegetables in the large bowl. Toss everything together until the veggies are fully coated. Spread the veggies in a single layer on a baking sheet lined with parchment paper. Make sure they have space to roast. If they are too close, they may steam instead of roast. Place the baking sheet in your preheated oven. Roast the veggies for 20-25 minutes. Stir them halfway through to ensure they cook evenly. They should be tender and lightly browned when done. Once they are ready, take the baking sheet out of the oven. Let the veggies cool for a couple of minutes. If you like, garnish them with fresh chopped parsley before serving. Enjoy your delicious garlic herb roasted veggies! To get the best roast, choose fresh veggies. Fresh veggies taste great and hold their shape. Cut them into similar sizes. This helps them cook evenly. Spread the veggies in one layer on the baking sheet. If they are crowded, they will steam instead of roast. Stir them halfway through. This ensures all sides get that nice brown color. You can add more herbs for extra flavor. Try fresh rosemary or basil for a nice twist. If you have some parsley, chop it up and mix it in. You can also use herbs de Provence for a unique taste. Just remember to balance the flavors. Too many herbs can overpower the dish. Serve your roasted veggies in a shallow bowl. Drizzle extra balsamic vinegar on top for a tangy kick. Fresh parsley can add a pop of color. You could also pair these veggies with grilled chicken or fish. They make a great side for any meal. Enjoy them warm or at room temperature! Pro Tips Cut Veggies Evenly: Ensure that all vegetables are cut to a similar size for even roasting. Use Fresh Herbs: Fresh herbs can elevate the flavor profile, so consider adding fresh oregano or thyme. Experiment with Veggies: Feel free to swap in your favorite vegetables like asparagus or Brussels sprouts. Check for Doneness: Use a fork to check if the veggies are tender; they should have a slight char without being mushy. {{image_2}} You can change the vegetables based on the season. In spring, use fresh asparagus and peas. Summer is great for adding eggplant and squash. In fall, try sweet potatoes and Brussels sprouts. Winter brings hearty root veggies like parsnips and turnips. Mixing these will give you new flavors. Plus, it keeps the dish fresh and fun. Want to make this dish a full meal? You can add protein easily. Try adding chickpeas for a vegan option. If you eat meat, chicken or shrimp works well. Just toss them in with the veggies and roast together. This makes the dish hearty and satisfying. Protein adds flavor and keeps you full longer. This recipe is already vegan and gluten-free! Use olive oil and balsamic vinegar without worry. Always check labels to avoid hidden gluten. You can also add nuts or seeds for a crunch. Almonds or pumpkin seeds give extra texture and flavor. Enjoy this dish knowing it fits many diets! After you make Garlic Herb Roasted Veggies, store them in an airtight container. Let the veggies cool down first. Place them in the fridge for up to three days. If you want to keep them fresh, do not mix them with other foods. This helps them stay crisp. To reheat, use either the oven or a microwave. For the oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10 to 15 minutes. This keeps them crispy. If you use a microwave, place them in a bowl. Heat on high for about 1 to 2 minutes. Check to see if they are warm enough. You can freeze the roasted veggies too! Cool them completely before freezing. Place them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you are ready to eat them, thaw in the fridge. Reheat in the oven for best results. Yes, you can use frozen vegetables. Frozen veggies are convenient and quick. However, they may release extra water. This can make them a bit soggy. To avoid this, thaw them first. Pat them dry with a towel before roasting. This will help them roast better and stay crisp. To keep your veggies crisp, follow these tips: - Use fresh vegetables when possible. - Cut them into uniform pieces for even cooking. - Avoid overcrowding the baking sheet. This lets hot air circulate. - Roast them at a high temperature, like 425°F (220°C). - Stir them halfway through to ensure even roasting. These steps will give you tasty, crunchy veggies every time. Many herbs pair well with garlic and roasted veggies. Here are some great options: - Rosemary adds a woodsy flavor. - Basil gives a sweet, fresh taste. - Sage brings warmth and depth. - Dill offers a bright and tangy note. Feel free to mix and match. Find your favorite flavor combos! You learned about the key ingredients, step-by-step instructions, and helpful tips for roasting veggies. Each section offered options to make the dish your own. From substitutions to serving ideas, I wanted to equip you with all the info you need. Remember, the right herbs can make a big difference. Enjoy your cooking and experiment with flavors. This dish is tasty, easy, and fun to prepare. You now have what it takes to impress anyone with your garlic herb roasted veggies.

Garlic Herb Roasted Veggies

A delicious mix of roasted vegetables seasoned with garlic and herbs.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups bell peppers (mixed colors), sliced
  • 1 cup carrots, sliced
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • to taste fresh parsley for garnish (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the broccoli, bell peppers, carrots, zucchini, and cherry tomatoes.
  • In a separate small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, dried oregano, dried thyme, salt, and pepper to create the herb mixture.
  • Pour the herb mixture over the vegetables and toss well to ensure the veggies are evenly coated.
  • Spread the coated vegetables in a single layer on a large baking sheet lined with parchment paper, ensuring they have enough space to roast properly.
  • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
  • Once done, remove from the oven and let cool for a couple of minutes.
  • Garnish with freshly chopped parsley if desired before serving.

Notes

Serve the roasted veggies in a shallow bowl, drizzling a little extra balsamic vinegar over the top and sprinkling with fresh parsley for a touch of color.
Keyword healthy, roasted, sides, vegetables