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Roasted Rainbow Vegetables with Fresh Herbs

Roasted Rainbow Vegetables with Fresh Herbs: A Flavor Boost!

Enjoy the vibrant colors and fresh flavors of Roasted Rainbow Vegetables with Fresh Herbs, a visually appealing and healthy dish perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 cups Bell Peppers (red, yellow, green) Choose a mix for sweetness.
  • 2 cups Zucchini Use firm, fresh ones.
  • 2 cups Carrots Slice them evenly for consistent cooking.
Fresh Herbs
  • 1 tablespoon Rosemary Chop finely.
  • 1 tablespoon Thyme Fresh is best; reduce if dried.
  • 1 tablespoon Parsley Sprinkle before serving.
Seasoning
  • 3 tablespoons Olive Oil High-quality extra virgin recommended.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Freshly ground for best flavor.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • parchment paper

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet lined with parchment paper.
    Roasted Rainbow Vegetables with Fresh Herbs
  2. Wash and chop your choice of vegetables into even-sized pieces.
    Roasted Rainbow Vegetables with Fresh Herbs
  3. Combine the chopped vegetables with olive oil, salt, pepper, rosemary, and thyme in a bowl. Mix well.
    Roasted Rainbow Vegetables with Fresh Herbs
  4. Spread the seasoned vegetables onto the baking sheet in a single layer and roast for 15-20 minutes, shaking halfway through.
    Roasted Rainbow Vegetables with Fresh Herbs
  5. Check for doneness by piercing with a fork. If tender and golden, remove from oven or roast an additional 5 minutes if needed.
    Roasted Rainbow Vegetables with Fresh Herbs
  6. Serve hot, optionally garnished with parsley.
    Roasted Rainbow Vegetables with Fresh Herbs

Notes

These vegetables can be customized based on seasonal availability and personal preferences.