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35-Minute Garlic Herb Roasted Vegetables That Wow Every Time

Garlic Herb Roasted Vegetables
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A simple and flavorful side dish of roasted vegetables with garlic and herbs.

Ingredients

Scale
  • 2 medium zucchini, cut into thick half-moons
  • 1 yellow squash, cut into thick half-moons
  • 2 large carrots, peeled and cut into sticks
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 small onion, sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat oven to 425°F.
  2. Add zucchini, yellow squash, carrots, bell peppers, and onion to a large mixing bowl.
  3. Drizzle the vegetables with olive oil and lemon juice.
  4. Add minced garlic, Italian seasoning, dried parsley, paprika, garlic powder, red pepper flakes, salt, and black pepper.
  5. Toss everything together until the vegetables are evenly coated.
  6. Spread the vegetables in a single layer on a large baking sheet.
  7. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly browned around the edges.
  8. Sprinkle with fresh parsley and serve warm.

Notes

  • Cut vegetables evenly for consistent cooking.
  • Adjust seasoning to taste.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: Easy Roasted Vegetables, Healthy Vegetable Side Dish, Roasted Carrots and Zucchini, Oven Roasted Vegetables, Meal Prep Vegetables

Find it online: https://mealcooked.com/garlic-herb-roasted-vegetables-recipe/