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Roasted Vegetables

A delightful array of flavors and textures that elevate any meal with roasted vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups diced carrots
  • 2 cups diced bell peppers
  • 2 cups diced zucchini
  • 1 cup diced red onion
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

Equipment

  • Baking sheet
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop all your vegetables into uniform pieces.
  3. In a large mixing bowl, combine the diced vegetables.
  4. Add olive oil, salt, pepper, garlic powder, and dried thyme to the bowl.
  5. Toss the vegetables until they are evenly coated.
  6. Transfer the seasoned vegetables to a baking sheet, spreading them in a single layer.
  7. Place the baking sheet in the preheated oven and roast for 30-40 minutes, stirring halfway through.
  8. Check for doneness by ensuring the vegetables are golden and tender.

Notes

Serve alongside grilled chicken or fish for a complete dinner, or mix into grains like quinoa or rice.