Description
A versatile and comforting dish featuring a colorful medley of roasted vegetables, enhanced by olive oil, garlic, and herbs, perfect as a side or addition to various meals.
Ingredients
Scale
- 1 large red onion, peeled and cut into 1-inch wedges
- 2 bell peppers (different colors, e.g., 1 red, 1 yellow), seeded and chopped into 1-inch pieces
- 1 large zucchini, trimmed and chopped into 1-inch half-moons or cubes
- 1 large yellow squash, trimmed and chopped into 1-inch half-moons or cubes
- 1 pint cherry or grape tomatoes, left whole
- 4–5 cloves garlic, peeled and smashed or roughly chopped
- 1/4 cup extra virgin olive oil (60 ml)
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional; lightly crushed)
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Instructions
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Wash and thoroughly dry all vegetables. Chop the onion, bell peppers, zucchini, and yellow squash into uniform 1-inch pieces. Leave cherry tomatoes whole.
- Place the chopped vegetables, whole cherry tomatoes, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with oregano, thyme, optional rosemary, salt, and pepper.
- Toss everything to coat evenly and spread into a single layer. Roast in the preheated oven for 30–40 minutes, tossing halfway through.
- Remove from the oven when tender and caramelized. Optionally finish with lemon juice and fresh herbs before serving.
Notes
Feel free to add Kalamata olives during roasting or top with crumbled feta after roasting. Use seasonal produce for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg