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- Fresh vegetables used: - 1 large zucchini, sliced into ½-inch rounds - 1 red bell pepper, chopped into bite-sized pieces - 1 yellow bell pepper, chopped into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 4 cloves garlic, finely minced - Herbs and seasonings: - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh basil leaves, torn, for garnish - Olive oil and seasoning details: - 2 tablespoons extra virgin olive oil Using fresh ingredients is key to great flavor. Each vegetable brings its own taste and texture. Zucchini adds a soft bite, while bell peppers offer sweetness. Cherry tomatoes burst with juice, and red onion gives a nice sharpness. Garlic adds depth to the dish. For herbs, I love using oregano, basil, and thyme. They blend well together and enhance the vegetables. A good drizzle of extra virgin olive oil helps everything roast to perfection. Plus, it adds a rich flavor that ties it all together. Don’t forget the salt and pepper! They balance the herbs and make each bite pop. Finally, torn fresh basil leaves give a fresh touch. This simple mix of ingredients turns plain veggies into a tasty side dish. {{ingredient_image_2}} Start by washing your veggies. I love using zucchini, bell peppers, cherry tomatoes, and red onion. Slice the zucchini into half-inch rounds. Chop the red and yellow bell peppers into bite-sized pieces. Halve the cherry tomatoes. Cut the red onion into wedges. Next, we will add flavor. Mince four cloves of garlic. Garlic adds a great punch to the dish. Now, we need to season. Drizzle two tablespoons of extra virgin olive oil over the veggies. Toss them well to coat everything evenly. Sprinkle one teaspoon each of dried oregano, basil, and thyme over the mix. Add salt and freshly ground black pepper to taste. Give everything another good toss. This will ensure each piece is flavorful. Preheat your oven to 400°F (200°C). This step is key for perfect roasting. Prepare a baking sheet by lining it with parchment paper. Spread the seasoned vegetables in an even layer on the sheet. Make sure not to crowd them. This space allows them to roast nicely. Now, place the baking sheet in the oven. Roast the vegetables for 25 to 30 minutes. Stir them halfway through cooking. This helps them cook evenly and get a nice caramelization. Once done, take the baking sheet out of the oven. Let the vegetables cool for a few minutes. This helps enhance their flavors. Carefully transfer the roasted veggies to a serving dish. For a lovely touch, garnish with torn fresh basil leaves. They add a burst of color and flavor. Pair these roasted veggies with grilled chicken or fish for a complete meal. Enjoy your delicious creation! To roast vegetables well, temperature matters. Preheat your oven to 400°F (200°C). This high heat helps the veggies caramelize and develop great flavor. Spacing is key too. Lay the vegetables out in a single layer. If they are too close, they will steam instead of roast. Different vegetables need different cooking times. For example, zucchini cooks fast, while carrots take longer. Keep an eye on your veggies and adjust the timing as needed. To make your roasted vegetables pop with flavor, think about adding more herbs. Fresh herbs work great in addition to dried ones. You can use parsley, rosemary, or even thyme. A splash of lemon or vinegar can brighten the dish. Just a little adds a nice tang. It’s a simple way to boost flavor. How you serve your dish can make it more appealing. Try placing the roasted vegetables on a colorful plate. It makes the colors shine. For a fun touch, add fresh herbs as a garnish. Torn basil leaves look lovely and smell amazing. You can even sprinkle some feta cheese for extra flavor. Pro Tips Choose Seasonal Vegetables: Using seasonal vegetables enhances flavor and freshness, so visit your local market for the best options! Customize Your Herbs: Feel free to experiment with other herbs like rosemary or parsley to create a unique flavor profile that suits your taste. Don’t Skip the Stir: Stirring the vegetables halfway through roasting helps achieve an even caramelization, ensuring all sides are perfectly cooked. Serve with a Drizzle: A light drizzle of balsamic glaze or a sprinkle of feta cheese before serving adds an extra layer of flavor and sophistication. {{image_4}} You can choose many different vegetables for this dish. Seasonal veggies are best as they taste great and are fresh. Here are some ideas: - Carrots, sliced - Eggplant, cubed - Brussels sprouts, halved - Asparagus, cut into pieces - Butternut squash, diced If you don't have one of the listed veggies, you can swap it out. Just make sure the new veggie roasts well. This recipe is easy to adjust for special diets. To keep it vegan, all the ingredients are plant-based. For gluten-free, no changes are needed. To make it heart-healthy, use less olive oil and add more veggies. You can also use less salt and more herbs for flavor. If you like heat, add chili flakes to the mix. Just a pinch can boost the flavor. You can also try spices from different cuisines. Use cumin for a warm taste or curry powder for a twist. Mixing spices can create a unique dish every time. Store your leftover Italian herb roasted vegetables in the fridge. Use an airtight container to keep them fresh. This helps prevent moisture and air from spoiling the veggies. Make sure the container is sealed well. You can keep them in the fridge for about 3 to 5 days. To freeze roasted vegetables, first let them cool completely. Spread them out on a baking sheet in one layer. Freeze for a few hours until solid. Then, transfer the frozen veggies to a freezer-safe bag or container. Be sure to remove as much air as possible. When you want to eat them, thaw the vegetables in the fridge overnight. Reheat them in the oven for best results or use a microwave if you're in a hurry. Italian herb roasted vegetables stay fresh in the fridge for up to 5 days. In the freezer, they can last for about 2 to 3 months. Watch for signs of spoilage, like a sour smell or mushy texture. If you see any mold, toss them out immediately. Enjoy your roasted veggies while they are at their best! Yes, you can use frozen vegetables. They save time and are convenient. However, they may not roast as well as fresh ones. Frozen vegetables often lose some texture when cooked. Fresh vegetables give a better crunch and flavor. If using frozen, thaw them first and pat dry. This helps avoid excess moisture. I love using a mix of dried oregano, basil, and thyme. These herbs bring out the best in vegetables. You can also try rosemary or parsley for a different taste. Combining herbs adds depth and flavor. Feel free to experiment with your favorite herbs, too! To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the vegetables on a baking sheet. Heat for 10-15 minutes until warm. You can also use a microwave, but they may lose some crispness. For best texture, stick with the oven method. Roasting vegetables is simple and rewarding. Fresh ingredients, flavorful herbs, and expert tips make a big difference. Prepping and cooking well ensures tasty results. You can try various vegetables and spices for new flavors. Remember to store leftovers properly to keep them fresh. Whether you choose seasonal options or adjust for diets, there's something for everyone. Enjoy discovering the joy of roasted veggies in your meals. Happy cooking!

Italian Herb Roasted Vegetables

A colorful mix of roasted vegetables seasoned with Italian herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 large zucchini, sliced into ½-inch rounds
  • 1 piece red bell pepper, chopped into bite-sized pieces
  • 1 piece yellow bell pepper, chopped into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 piece red onion, cut into wedges
  • 4 cloves garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves, torn

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to ensure it's ready for roasting.
  • In a spacious mixing bowl, combine the sliced zucchini, chopped red and yellow bell peppers, halved cherry tomatoes, red onion wedges, and minced garlic.
  • Drizzle the extra virgin olive oil over the mixture, then use your hands or a spatula to toss the vegetables thoroughly, ensuring they are all evenly coated in oil.
  • Sprinkle the dried oregano, dried basil, dried thyme, and a generous pinch of salt and pepper over the vegetable blend. Toss once more until every piece is well-seasoned.
  • Prepare a baking sheet by lining it with parchment paper. Spread the seasoned vegetable mixture in an even layer on the baking sheet, making sure they aren’t overcrowded for optimal roasting.
  • Place the baking sheet in the preheated oven and roast for 25–30 minutes, or until the vegetables are tender and have developed a slight caramelization on their edges. Be sure to stir the vegetables halfway through to promote even cooking.
  • After roasting, remove the baking sheet from the oven and allow the vegetables to cool for a few minutes to enhance their flavors.
  • Carefully transfer the roasted vegetables to a serving dish. For a beautiful presentation and a burst of fresh flavor, garnish with torn fresh basil leaves just before serving.

Notes

For best results, do not overcrowd the baking sheet.
Keyword herbs, Italian, roasted, vegetables