Herb-Roasted Vegetables – A Garden Fresh Delight

Rating: 5 out of 5.
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Spring is here, and it’s the perfect time to get outside, enjoy the fresh air, and plant a garden. As we welcome the season of growth and renewal, we can also enjoy the fresh vegetables that come with it. One of the best ways to enjoy spring vegetables is by roasting them with herbs to enhance their flavor.

Spring is also a great time to get kids involved in gardening and cooking. Every year, my son and I put together our vegetable and herb garden. It’s one of my all time favorite activities in the spring.

By roasting vegetables it’s an easy and fun way to introduce kids to healthy eating habits. Encourage them by involving them in picking them from the garden (or grocery), to help you wash and cut the vegetables, and let them sprinkle the herbs and spices on top. They will love seeing the transformation of raw vegetables into a delicious roasted treat, and they might even be willing to try new veggies they would normally refuse.

And as we enjoy spring and the joys of gardening, don’t forget to also take the time to appreciate the simple pleasures of cooking and sharing a meal with loved ones. This herb roasted vegetable recipe is a perfect example of how the season can inspire us to create delicious and healthy dishes that bring us closer together.

For this recipe, I’m using zucchini, red bell peppers, onions, carrots, tomatoes and potatoes but feel free to add mushrooms, green pepper or eggplant. This recipe is so versatile that you can add whichever vegetables you enjoy most.

And, finally, this is a great recipe for the grill too. Use a skewer, grill basket, or simply tin foil to grill until tender and lightly charred. Roasted vegetables are delicious paired with chicken, fish, or with a side of rice.


Herb-Roasted Vegetables

Nothing says springtime like herb-roasted vegetables. Whether you cook them in the oven or grill them outdoors, these vegetables are the perfect compliment to your meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


  • 1 lb sliced vegetables zucchini, bell peppers, onions, potatoes, carrots, tomatoes
  • 1 tbsp olive oil
  • 1 tsp dried oregano or 1 tbsp fresh oregano
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 1 tsp dried rosemary or 1 tbsp fresh rosemary
  • salt and pepper to taste


  • Preheat oven to 400°F
  • Wash and slice vegetable into bite sized pieces
  • Place vegetables in a large mixing bowl and add olive oil, herbs, salt and pepper
  • Toss vegetables until they are coated evenly
  • Spread vegetables in a single layer on a baking sheet
  • Roast vegetables for 25-30 minutes or until they are tender and lightly browned
  • Enjoy!


If you prefer, you can also cook these herb roasted vegetables on the grill instead of in the oven. Simply toss the vegetables with the olive oil, herbs, salt, and pepper as directed in the recipe, and place them in a grill basket or on skewers. Grill the vegetables over medium-high heat, turning occasionally, until they are tender and lightly charred, which should take about 10-15 minutes. Grilling the vegetables will add a delicious smoky flavor to the dish and is a great option for outdoor cooking or when you want to switch things up from oven roasting.