This herb roasted vegetable medley is a delightful addition to any meal, especially as a side dish for Thanksgiving. Featuring a colorful mix of seasonal vegetables like tomatoes, carrots, and bell peppers, this dish is not only visually appealing but also packed with flavor.
Perfect for those looking for easy Thanksgiving recipes, this veggie dish can complement your holiday table alongside traditional Thanksgiving food sides.
Simple Herb Roasted Vegetable Medley
This roasted veggie medley combines fresh tomatoes, zucchini, bell peppers, and carrots, tossed with olive oil and a blend of herbs. The recipe takes about 30 minutes to prepare and serves 6 people, making it an ideal choice for Thanksgiving side dishes.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 bell pepper, chopped (any color)
- 2 medium carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, and carrots.
- Season the Veggies: Drizzle the olive oil over the vegetables and sprinkle with oregano, thyme, salt, and pepper. Toss to coat evenly.
- Roast: Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 120kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 14g
