Roasted Vegetables

June 13, 2017 By:
10 minutes
15 minutes
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.


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  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.