Herb Roasted Rainbow Vegetables

$- 1 red bell pepper, cut into thin strips - 1 yellow bell pepper, cut into thin strips - 1 large orange carrot, sliced into rounds - 1 medium zucchini, sliced into half-moons - 1 red onion, chopped into bite-sized pieces - 1 cup cherry tomatoes, halved These colorful veggies create a feast for the eyes and the palate. Each vegetable brings its own flavor and texture. The bell peppers add sweetness, while the carrot offers crunch. The zucchini keeps things light, and the cherry tomatoes burst with juice. - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste This herb mix enhances the veggies' natural flavors. Olive oil helps them roast nicely. Oregano and thyme give that earthy taste. Garlic powder adds a nice kick. Salt and pepper balance everything for a savory treat. - Fresh parsley, chopped (for garnish) Garnishing with fresh parsley adds color and a fresh taste. You can also add a drizzle of olive oil before serving. This makes the dish shine and looks appetizing. Enjoy this vibrant dish with family and friends! Start by preheating your oven to 400°F (200°C). This step heats the oven to the right level for roasting. A hot oven helps the veggies get tender and caramelized. Next, gather your vegetables. You will need: - 1 red bell pepper, cut into thin strips - 1 yellow bell pepper, cut into thin strips - 1 large orange carrot, sliced into rounds - 1 medium zucchini, sliced into half-moons - 1 red onion, chopped into bite-sized pieces - 1 cup cherry tomatoes, halved Wash all the vegetables well. Then, cut them as listed. Make sure the pieces are similar in size. This helps them cook evenly. In a large mixing bowl, add all the chopped vegetables. Then, pour in: - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste Drizzle the olive oil over the veggies. Sprinkle the herbs and spices too. Use your hands or a spatula to mix everything well. Every piece should be coated with oil and seasoning. This ensures great flavor in every bite. Line a baking sheet with parchment paper. This helps prevent sticking. Spread the seasoned vegetables in a single layer on the sheet. Place the baking sheet in your preheated oven. Roast the veggies for 25-30 minutes. Turn them halfway through. This step helps them caramelize and get sweeter. You want them soft and slightly golden when done. Once the vegetables are tender, take them out of the oven. Let them cool for a few minutes. This waiting time lets the flavors settle nicely. Transfer the vibrant veggies to a serving platter. To make it look special, garnish with fresh parsley. A sprinkle of parsley adds color and freshness. For extra flair, drizzle a bit of olive oil on top. Serve them warm and enjoy! To get your vegetables just right, keep a few things in mind. First, cut the veggies into similar sizes. This helps them cook evenly. Aim for about one-inch pieces. Next, spread them out on the baking sheet. Crowding can lead to steaming instead of roasting. Finally, turn the veggies halfway through cooking. This ensures all sides get that lovely caramelization. To boost the taste, use fresh herbs when possible. They add bright flavors. You can also mix in a splash of balsamic vinegar or lemon juice. This adds a nice tang. If you like heat, sprinkle in some red pepper flakes. The mix of spices and herbs brings out the natural sweetness of the veggies. Serve the herb-roasted rainbow vegetables warm. They make a great side for grilled meats or fish. You can also toss them into salads for extra crunch. For a fun twist, add them to wraps or grain bowls. Don’t forget to drizzle a bit of olive oil on top for shine. A sprinkle of fresh parsley adds a lovely finish. {{image_4}} You can swap out any veggies in this recipe. Try broccoli, asparagus, or cauliflower. These choices add different colors and flavors. I love using eggplant for a unique taste. Remember, the key is to keep the same cooking time for your veggies. Cutting them into similar sizes helps them cook evenly. Feel free to mix up the herbs. Basil and rosemary create a fresh twist. You can also try using Italian seasoning for a classic touch. If you want a spicy kick, add red pepper flakes. Experiment with different herb blends to find what you love most. You can cook these vegetables in an air fryer or on a grill. For an air fryer, set it to 400°F and cook for about 15-20 minutes. Shake the basket halfway through for even cooking. Grilling gives a smoky flavor. Just place the veggies on skewers or in a grill basket. Grill them for 10-15 minutes, turning often. Each method brings a new taste to your herb-roasted rainbow vegetables. After cooking, let the herb roasted rainbow vegetables cool down. Place them in an airtight container. Store the container in your fridge. They will stay fresh for up to four days. If you want to enjoy them later, keep them sealed. This helps maintain their flavors and texture. To reheat, you can use either the oven or the microwave. For the oven, preheat it to 350°F (175°C). Spread the vegetables on a baking sheet. Heat for about 10 minutes or until warm. For the microwave, place the veggies in a safe dish. Heat in short bursts of 30 seconds until warm, stirring between intervals. This keeps them nice and tender. If you have leftovers, you can freeze these vegetables. First, let them cool completely. Then, spread them on a baking sheet in a single layer. Freeze for about an hour, then transfer to a freezer-safe bag. Remove as much air as possible. They will last for up to three months. When you're ready to eat, thaw in the fridge overnight. Reheat as needed. Enjoy your vibrant flavors any time! Yes, you can use fresh herbs. Fresh herbs add bright flavor to your dish. Use three times more fresh herbs than dried. For example, if a recipe calls for 1 teaspoon of dried oregano, use 3 teaspoons of fresh oregano. Chop them finely to release their full flavor. Fresh herbs like basil or cilantro can also work well in this recipe. These vegetables pair well with many dishes. Serve them with grilled chicken or fish. They also go nicely with quinoa or rice. For a hearty meal, add them to pasta. You can even toss them in a salad for added color and crunch. The options are endless! Leftovers can last about 3 to 5 days in the fridge. Store them in an airtight container. To reheat, simply warm them in the oven or on the stovetop. You can also use them in wraps or sandwiches for a quick meal. Enjoy the flavors again with ease! In this post, we explored how to roast rainbow vegetables for great flavor. You learned about the best ingredients, step-by-step instructions, and helpful tips. We discussed veggie swaps and cooking methods to fit your needs. Finally, we covered how to store and reheat leftovers effectively. Roasting rainbow vegetables can be easy and fun. With these tips, you'll impress everyone at the table. Get cooking, enjoy the flavors, and share your tasty results!$

Herb Roasted Rainbow Vegetables

Brighten up your dinner table with this delicious herb roasted rainbow vegetables recipe! Perfect for any occasion, this vibrant medley features bell peppers, carrots, zucchini, and cherry tomatoes, all seasoned to perfection and roasted for a sweet, caramelized finish. In just 40 minutes, you can create a colorful, healthy side dish that everyone will love.

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Ingredients

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 large orange carrot, sliced into rounds

1 medium zucchini, sliced into half-moons

1 red onion, chopped into bite-sized pieces

1 cup cherry tomatoes, halved

3 tablespoons extra virgin olive oil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon garlic powder

Sea salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Begin by preheating your oven to 400°F (200°C) to ensure it reaches the perfect roasting temperature.

In a large mixing bowl, add the red and yellow bell peppers, sliced carrot, zucchini, red onion, and halved cherry tomatoes.

Generously drizzle the olive oil over the medley of vegetables, ensuring each piece gets a good coating.

Next, evenly sprinkle the dried oregano, dried thyme, garlic powder, sea salt, and freshly cracked black pepper over the mixture.

With clean hands or a spatula, toss the vegetables together thoroughly until they are well-coated in oil and seasonings, ensuring all flavors meld beautifully.

Line a large baking sheet with parchment paper to prevent sticking, then spread the seasoned vegetables in a single layer for even roasting.

Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Halfway through, stir them gently to facilitate even caramelization and enhance their natural sweetness.

Once tender and slightly caramelized, remove the baking sheet from the oven and allow the vegetables to cool for a few minutes, letting the flavors settle.

Carefully transfer the vibrant roasted vegetables to a serving platter, and just before serving, garnish generously with freshly chopped parsley to add a burst of color and freshness.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

- Presentation Tips: For a stunning presentation, serve the roasted vegetables in a large, colorful bowl or on a rustic wooden platter. Drizzle a touch of extra olive oil over the top for a glistening effect, and finish with a light sprinkle of fresh herbs for a bright, inviting appearance.