Garlic Herb Roasted Veggie Medley

Name: Garlic Herb Roasted Veggie Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bell peppers, chopped; 2 medium zucchini, sliced; 2 carrots, sliced; 1 cup cherry tomatoes, halved; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Daily Meals

I love roasting vegetables because it brings out their natural sweetness and flavors in a beautiful way. When I whip up my Garlic Herb Roasted Veggie Medley, the aromas fill my kitchen and make everyone curious about what's cooking. The combination of garlic and fresh herbs creates a vibrant, aromatic dish that goes with almost anything. This recipe is perfect for a quick weeknight dinner or as a colorful side for special occasions, and it's so simple to prepare. I can't wait for you to try it and share in the delight!

Created by

Theodora Blythe

Last updated on 2026-01-19T23:25:34.811Z

One of my favorite cooking methods is roasting because it transforms even the simplest veggies into something magical. I've experimented with different spice blends, but the winning combination is definitely garlic and herbs. It elevates the flavors beautifully, and I find that the veggies caramelize perfectly in the oven. Just slicing them evenly makes a huge difference in cooking time and ensures they all roast uniformly.

My go-to veggies for this medley include bell peppers, zucchini, and carrots, but feel free to mix and match based on what you have on hand. I love adding a sprinkle of fresh herbs right before serving to add brightness to the dish. You can even prep these ahead of time for an easy weeknight meal!

        Why You'll Love This Recipe
        Fresh and vibrant flavors that brighten up any meal
Easy to customize with your favorite vegetables
Healthy side dish that's packed with nutrients
Perfect for meal prep or added to salads!

      

Choosing Your Vegetables

The beauty of the Garlic Herb Roasted Veggie Medley lies in its versatility. While this recipe calls for bell peppers, zucchini, carrots, and cherry tomatoes, feel free to mix and match based on what you have available or your personal preferences. Broccoli, asparagus, or even brussels sprouts could be fantastic additions. Just make sure to cut them into uniform sizes to ensure even roasting. Don't overcrowd the baking sheet; this can lead to steaming instead of roasting.

When selecting your vegetables, freshness is key. Look for vibrant colors and firm textures, especially with bell peppers and zucchini. If you want to add a hint of sweetness, try incorporating sweet potatoes or butternut squash. Keep in mind that denser vegetables will require a slightly longer roasting time, so cut them smaller or start roasting them a few minutes before adding quicker-cooking vegetables like cherry tomatoes.

Perfecting the Roast

Achieving that perfect roast is all about the timing and temperature. Preheating your oven to 400°F (200°C) ensures the veggies start cooking right away, promoting caramelization. After tossing the vegetables in olive oil and seasonings, look for a glossy coating, which indicates they're well-dressed and will roast evenly. When spreading them on the baking sheet, ensure they are in a single layer; overlapping can prevent browning and lead to a mushy texture.

During roasting, check the veggies at around the 20-minute mark. You'll want them to be tender with golden edges; a fork should easily pierce the carrots and zucchini. If you notice them browning too quickly, you can rotate the pan for even cooking or lower the temperature slightly to prevent burning. Those caramelized bits, known as fond, are packed with flavor, so don't let them go to waste.

Ingredients

Gather the following ingredients for your Garlic Herb Roasted Veggie Medley:

Ingredients

2 bell peppers, chopped
2 medium zucchini, sliced
2 carrots, sliced
1 cup cherry tomatoes, halved
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
Salt and pepper to taste
Fresh parsley, for garnish

These colorful veggies will provide a delicious and nutritious side for any meal!

Instructions

Follow these steps to roast your veggies to perfection:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Veggies

In a large bowl, combine the chopped bell peppers, sliced zucchini, sliced carrots, and halved cherry tomatoes.

Season

Add minced garlic, olive oil, oregano, thyme, salt, and pepper to the veggies. Toss everything until well coated.

Roast

Spread the veggies in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

Garnish and Serve

Remove the veggies from the oven and let them cool slightly. Garnish with fresh parsley before serving.

Enjoy your delicious Garlic Herb Roasted Veggie Medley warm!

Pro Tips

For extra flavor, try adding a splash of balsamic vinegar or a sprinkle of parmesan cheese before serving.

Serving Suggestions

This Garlic Herb Roasted Veggie Medley can stand alone as a delightful side but is also incredibly versatile. Consider serving it over a bed of quinoa or alongside grilled chicken for a balanced meal. It also makes a beautiful addition to a vibrant salad. Toss the roasted veggies with mixed greens, a sprinkle of feta cheese, and a light vinaigrette for a fresh take. As you chill, these veggies can be folded into cold pasta salads as well, making for excellent leftovers.

For a comforting twist, use your roasted vegetables as a filling for wraps or sandwiches. Spread hummus on a whole-grain wrap, layer on the veggies, and add some greens for a nutritious meal on the go. The flavor combination is delightful and can be customized with your favorite dressings or spreads.

Storage and Reheating Tips

If you happen to have leftovers (which is unusual given how tasty this dish is!), store the roasted veggies in an airtight container in the fridge for up to four days. Reheating can be done in the microwave for a quick option, but I recommend reviving them in the oven at 350°F (175°C) for about 10 minutes for that crispiness to return. Add a splash of olive oil before reheating to keep them moist.

For longer storage, consider freezing the roasted veggies. Lay them out on a baking sheet to freeze individually before transferring them to a freezer-safe bag. This way, you can grab just the right amount for your next meal without worrying about texture changes. Always remember to thaw them before reheating, preferably overnight in the fridge to retain their flavor and integrity.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, but fresh vegetables will provide better texture and flavor.

→ What other vegetables can I include?

Feel free to add any of your favorites like asparagus, broccoli, or onions.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make this vegetarian-friendly?

Absolutely! This dish is naturally vegetarian and packed with nutrients.