Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cherry tomatoes
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Start by washing and chopping all vegetables into uniform pieces to ensure even cooking. Preheat your oven to 400°F (200°C).
- In a small bowl, combine the minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Mix well to create a fragrant marinade for the vegetables.
- In a large mixing bowl, add the prepared vegetables and pour the garlic seasoning mixture over them. Toss everything together until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking. For a crispier finish, increase the roasting time by a few minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat using an air fryer for crispiness or microwave on low heat.
- Consider storing garlic separately to prevent oils from soaking into the vegetables for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian, Healthy
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal Kcal
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg