A delightful medley of seasonal vegetables, roasted to perfection, bringing out their natural flavors and creating a satisfying dish that’s both healthy and delicious.
Ingredients
- 2 cups cherry tomatoes, halved
- 2 bell peppers (any color), sliced
- 1 large red onion, sliced
- 2 medium zucchinis, sliced
- 1 cup button mushrooms, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: freshly grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine all the prepared vegetables: cherry tomatoes, bell peppers, red onion, zucchinis, and mushrooms.
- Drizzle the olive oil over the vegetables and add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
- Once done, remove from the oven and transfer the roasted vegetables to a serving dish.
- Optionally, sprinkle freshly grated Parmesan cheese over the roasted vegetables before serving.
- Enjoy your savory roasted vegetables as a side dish, over cooked grains like quinoa or rice, or as a topping for salads.
