Teresa's Recipes
Rustic Oven-Roasted Vegetable Medley
Savor the essence of the farmer's market with this rustic Oven-Roasted Vegetable Medley. This dish features a vibrant array of color and flavor from fresh bell peppers, zucchini, carrots, and cherry tomatoes, all harmoniously roasted with slices of red onion and aromatic garlic. Tossed in a light coating of rich olive oil, and seasoned with a blend of salt, black pepper, and dried thyme, these vegetables transform into a tender, slightly caramelized delight. Fresh parsley adds a final burst of freshness before serving. This recipe has roots in Mediterranean cuisine where roasting vegetables is a common cooking method to enhance their natural sweetness.
Ingredients
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Dried thyme
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 cups Cherry tomatoes
- 2 cups, sliced Carrots
- 2 cups, sliced Zucchini
- 2 cups, sliced Bell peppers
- 4 cloves, minced Garlic cloves
- 1 large, sliced Red onion
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 200
- Fat: 10g
- Carbs: 25g
- Protein: 5g
- Sodium: 600mg
- Sugar: 10g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced red onion, minced garlic, bell peppers, zucchini, carrots, and cherry tomatoes.
- Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, and dried thyme. Toss all the ingredients together until the vegetables are well-coated.
- Spread the vegetables in a single layer on a baking sheet, ensuring they are not overcrowded to allow for even roasting.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Toss the vegetables halfway through the roasting time for uniform cooking.
- Remove from the oven and sprinkle with fresh parsley before serving. Best enjoyed hot.