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.
Ingredients
- 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
Instructions
- 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!
Notes
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.