Easy Garlic Herb Roasted Veggie Medley to Brighten Dinner

 

Easy Garlic Herb Roasted Veggie Medley

This versatile side dish uses high-heat roasting to bring out the natural sweetness of the vegetables, complemented by a fragrant blend of garlic and fresh herbs.

🥕 The "Brighten" Medley (Ingredients)

The Vegetables

Red Bell Pepper: 1 large, cut into 1-inch chunks

Yellow Squash or Zucchini: 2 medium, sliced into 1/2-inch half-moons

Red Onion: 1 small, cut into thick wedges

Broccoli Florets: 2 cups, bite-sized

Carrots: 2 medium, peeled and sliced into thin coins

Cherry Tomatoes: 1 cup, left whole (they burst and create a light sauce)

The Garlic Herb Toss

Olive Oil: 3 tablespoons (extra virgin preferred)

Garlic: 4 cloves, minced

Dried Oregano: 1 teaspoon

Dried Thyme: 1/2 teaspoon

Kosher Salt: 1 teaspoon (or to taste)

Black Pepper: 1/2 teaspoon

Fresh Parsley: 2 tablespoons, chopped (for garnish)

Lemon Juice: 1 tablespoon (freshly squeezed)

👨‍🍳 Instructions

1. Prep and Preheat

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mats. This ensures easy cleanup and prevents the veggies from sticking.

2. Season the Medley

In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil and add the minced garlic, oregano, thyme, salt, and pepper. Toss thoroughly until every piece is evenly coated.

3. Arrange for Success

Spread the vegetables onto the prepared baking sheet in a single layer.

Pro-Tip: Do not overcrowd the pan. If the veggies are piled on top of each other, they will steam instead of roast. Use two pans if necessary.

4. Roast to Perfection

Place in the oven and roast for 20–25 minutes.

At the 15-minute mark, use a spatula to toss the vegetables gently.

They are done when the edges are lightly charred and the carrots are fork-tender.

5. The Finishing Touch

Remove from the oven. Immediately drizzle with the fresh lemon juice and sprinkle with fresh parsley. The acidity of the lemon "wakes up" the roasted flavors.

💡 Customization Tips

The "Root" Variant: If using denser veggies like potatoes or parsnips, start roasting them 15 minutes before adding the softer veggies (peppers/squash).

Add Protein: Toss in some canned chickpeas or cubes of firm tofu for a vegetarian main dish.

Cheese Please: Sprinkle with grated Parmesan or crumbled feta immediately after taking the pan out of the oven.

Heat it up: Add 1/2 teaspoon of red pepper flakes to the oil mixture for a spicy kick.

🍱 Storage & Reheating

Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in an air fryer at 350°F for 3-5 minutes to regain the roasted texture; microwaving is fine but may make the squash slightly soft.