Roasted Veggies
A delightful blend of seasonal vegetables roasted to perfection, bringing warmth and flavor to any meal.
Ingredients
Mixed Vegetables
- 4 cups mixed seasonal vegetables (carrots, zucchini, bell peppers, broccoli) Use a variety of colorful vegetables.
Seasoning
- 3 tablespoons extra virgin olive oil Enhances natural sweetness.
- 1 teaspoon kosher salt Adjust to taste.
- ½ teaspoon freshly ground black pepper Adds balance.
- 1 teaspoon dried herbs (thyme, oregano) Use your favorite herbs.
Instructions
Preparation
- Preheat your oven to 425 degrees F (220 degrees C).
- Clean and chop the mixed vegetables into uniform bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and dried herbs until evenly coated.
- Spread the seasoned veggies in a single layer on a lined baking sheet without overcrowding.
Roasting
- Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through for even cooking.
- Check for doneness; they should be tender with crispy edges and a golden brown hue.
Notes
For extra flavor, consider adding a splash of balsamic vinegar before serving. Feel free to experiment with different herbs and spices like red pepper flakes or garlic powder.