Herb Roasted Vegetable Medley
A vibrant mix of Mediterranean vegetables roasted until caramelized and tender, then tossed with olive oil, garlic, and a mix of fresh herbs. Flavorful, healthy, and pairs with chicken, fish, rice bowls, or pasta.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings: 3–4
Ingredients
Vegetables
1 cup zucchini, chopped
1 cup bell peppers (any color), chopped
1 cup carrots, sliced
1 cup broccoli florets or cauliflower
1 small red onion, sliced
1 cup cherry tomatoes, whole or halved
2–3 tbsp olive oil
3 cloves garlic, minced
Salt & black pepper to taste
Mediterranean Herb Mix
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
Optional: ¼ tsp paprika
Optional: pinch of chili flakes
Fresh Garnish
2 tbsp chopped parsley or basil
Optional: squeeze of lemon juice
Instructions
1. Prepare the Oven
Preheat your oven to 200°C (400°F).
2. Season the Vegetables
Add all chopped vegetables to a large bowl or baking tray.
Drizzle with olive oil, sprinkle garlic, oregano, thyme, rosemary, salt, and pepper.
Toss well until everything is evenly coated.
3. Roast
Spread vegetables into a single layer on a baking sheet.
Roast 25–30 minutes, stirring halfway.
Remove when veggies are nicely caramelized and edges are golden.
4. Finish with Fresh Herbs
Toss with fresh parsley or basil and a squeeze of lemon for brightness.
Serving Ideas
Serve over rice, quinoa, or couscous
Pair with grilled chicken or salmon
Mix into pasta with feta or parmesan
Add to wraps, pita, or hummus bowls
Serve with tzatziki or garlic yogurt
Tips
Cut all vegetables in similar size for even cooking.
Want crispier veggies? Roast at 220°C (430°F) the last 5 minutes.
Add sweet potato if you want more sweetness.
Nutritional Information
Calories: ~130
Carbs: 14g
Protein: 3g
Fat: 7g
Fiber: 4g