A medley blend of colorful vegetables – red potatoes, yellow bell pepper, zucchini, onion and carrots – tossed in an herbed olive oil mixture and oven roasted until tender. Healthy and delicious side dish!
A generic nutrition tip you often see is to “eat the rainbow”, but sometimes it’s hard to know how to do that in a tangible way. This recipe for oven-roasted vegetables is an easy and affordable recipe to do just that.
My whole family, kids included, love roasted vegetables. Particularly the parmesan roasted cauliflower I make. And roasted potatoes are a go-to side dish in the weekly rotation, but with just a little more planning you can take it from just potatoes, to a colorful nutrient packed side dish.
Ingredients
A variety of vegetables tossed in a simple olive oil mixture with dried herbs. Easily substitute the vegetables for what you have available.
- Red Potatoes – These are my favorite for roasting. I keep the skin on.
- Yellow Bell Pepper – Adds a pop of color to dish, also works with red or orange.
- Baby Carrots – I use baby carrots for ease but you can use carrots cut into pieces.
- Onion – Yellow or red onion.
- Zucchini – Approximately two small zucchini. This can be substituted for other tender veggies, such as yellow squash or mushrooms.
- Extra Virgin Olive Oil
- Seasoning: Thyme, parsley, garlic powder, salt and pepper.
Tips on Oven Roasting Veggies
- Cut veggies in to bite-sized pieces for even cooking time.
- Keep the peel on the red potatoes for extra fiber and nutrients.
- Add zucchini after initial roasting time.
- Don’t use too much oil or the vegetables can get soggy.
- For crisper vegetables, increase cooking time.
- Be sure to spread the vegetable mixture to a single layer on a sheet pan. If you do not have a large sheet pan, spread onto two medium sized pans.
How to make
- Step 1: Cut vegetables into even sized pieces, set zucchini aside. Combine remaining veggies in large bowl.
- Step 2: Toss with olive oil and seasonings.
- Step 3: Spread into single layer on sheet pan. Bake in preheated oven for 20 minutes.
- Step 4: Add zucchini, lightly tossed in olive oil, to sheet pan. Roast for an additional 15-20 minutes.
📖 Recipe
Roasted Vegetables with Dried Herbs
Ingredients
- 4 c. red potatoes cut to 1” pieces
- 1 c. yellow bell pepper cut
- 1 c. baby carrots
- 1 c. onion ½” pieces
- 2 c. zucchini sliced
- 3 Tbsp. olive oil
- 1 tsp. dried parsley
- 1 tsp. dried thyme
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Cut potatoes, bell pepper, and onion to even bite-sized pieces. In a large bowl, combine potatoes, bell pepper, onion and carrots. Toss with olive oil and seasonings (parsley, thyme, garlic powder, salt and pepper) until vegetables are evenly coated.
- Spread vegetable mixture onto large sheet pan in a single layer. Roast in preheated oven at 400F for 20 minutes. Remove from heat.
- Toss zucchini with a dash of olive oil, and add to top of sheet pan. You can stir/flip vegetables at this point. Roast for and additional 15-20 minutes or until desired level of tenderness is reached.
Nutrition
FAQ
How to reheat roasted vegetables?
You can reheat the vegetables in the microwave. Or if you would like them to crisp up again, place on a foil lined sheet pan and bake at 350F for around 5-7 minutes.
I love this colorful blend of vegetables for an easy summer side dish but really, it can be enjoyed year-round. The dish takes about 15 minutes to prepare and is a great way to eat a variety of colorful veggies in your diet.
Cheers,
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