Roasted Vegetables

June 13, 2017 By:

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Roasted Vegetables
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Tagged: Dinner Dinner. Brunch Brunch. Thanksgiving Sides Thanksgiving Sides. Squash Squash. Zucchini Sides Zucchini Sides. Vegetarian Vegetarian. Eggplant Eggplant. Natural Natural. Asparagus Sides Asparagus Sides. Asparagus Asparagus. Sides Sides. Sides Sides. Eggplant Eggplant. Christmas Christmas. Vegetable Sides Vegetable Sides. Easter Easter. Asparagus Asparagus. Lunch Lunch. Zucchini Zucchini. Low-Sodium Low-Sodium. Baked Baked. Peppers Peppers. Kid Friendly Kid Friendly. Squash Sides Squash Sides. Vegetables Vegetables. Squash Squash. Comfort Foods Comfort Foods. Sides Sides. Mushrooms Mushrooms. Gluten-Free Gluten-Free. Onions Onions. Roasted Roasted. Thanksgiving Thanksgiving. Fall Favorites Fall Favorites. Heart Healthy Heart Healthy. Thanksgiving Thanksgiving. 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

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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.