Description
This roasted vegetables with garlic recipe is simple, healthy, and full of rich flavor. Fresh vegetables are tossed with olive oil, garlic, and herbs, then roasted to perfection until golden and tender. Perfect as a side dish or a light main meal.
Ingredients
Scale
- 2 carrots, sliced
- 2 zucchini, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 3 potatoes, cubed
- 5 cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and prepare all vegetables.
- Place vegetables in a large bowl.
- Add olive oil, garlic, oregano, thyme, salt, and pepper.
- Mix well to coat evenly.
- Spread vegetables on a baking tray.
- Ensure they are evenly spaced.
- Roast for 35–45 minutes.
- Stir halfway through cooking.
- Remove when golden and tender, then serve warm.
Notes
Cut vegetables evenly for consistent cooking. Use high-quality olive oil for best flavor. Avoid overcrowding the tray. Add feta cheese or lemon juice before serving for extra taste. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg