Roasted Vegetables


June 13, 2017 By: Comments
Tagged: Dinner Dinner. Brunch Brunch. Thanksgiving Sides Thanksgiving Sides. Zucchini Sides Zucchini Sides. Vegetarian Vegetarian. Eggplant Eggplant. Peppers Peppers. Natural Natural. Asparagus Sides Asparagus Sides. Asparagus Asparagus. Sides Sides. Sides Sides. Christmas Christmas. Onions Onions. Vegetable Sides Vegetable Sides. Easter Easter. Lunch Lunch. Zucchini Zucchini. Low-Sodium Low-Sodium. Baked Baked. Kid Friendly Kid Friendly. Squash Sides Squash Sides. Vegetables Vegetables. Comfort Foods Comfort Foods. Squash Squash. Mushrooms Mushrooms. Sides Sides. Gluten-Free Gluten-Free. Thanksgiving Thanksgiving. Roasted Roasted. Fall Favorites Fall Favorites. Thanksgiving Thanksgiving. Heart Healthy Heart Healthy. Christmas Christmas.
Prep:
10 minutes
Cook:
15 minutes
Serves:
8 servings
Serve this array of colorful and aromatic vegetables as a side dish to accompany grilled fish or chicken. Save any leftovers to use as a salad or sandwich component the next day.

Ingredients

Select ingredients:

Directions

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
  2. Stir together the oil, garlic, oregano, rosemary, thyme, pepper, and salt in a large bowl. Add the vegetables and toss until evenly coated.
  3. Spread the vegetables in a single layer on the prepared pan. Bake, turning the vegetables occasionally, for 15 to 20 minutes, or until crisp-tender.