Delicious and Healthy Roasted Vegetables Recipe

Roasted vegetables make for a colorful, flavorful, and healthy side dish or main course. This recipe combines an assortment of vegetables, including carrots, bell peppers, zucchini, and red onions, with aromatic herbs and a touch of olive oil. The result is a dish that is not only visually appealing but also packed with nutrients. Enjoy the sweet, caramelized flavors and the tender texture of the vegetables. It's the perfect dish to accompany any meal or to enjoy on its own for a light and satisfying lunch.

Ingredients

• 2 carrots
• 2 bell peppers (any color)
• 1 zucchini
• 1 red onion
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the carrots into even-sized sticks.
3. Core, seed, and slice the bell peppers into strips.
4. Trim the ends of the zucchini and cut it into thick rounds.
5. Peel the onion and cut it into wedges.
6. In a large mixing bowl, combine the chopped vegetables.
7. Drizzle the olive oil over the vegetables and toss to coat.
8. Sprinkle the dried thyme, rosemary, and oregano over the vegetables, along with salt and pepper.
9. Toss again to evenly distribute the herbs and seasoning.
10. Transfer the vegetables to a baking sheet and spread them out in a single layer.
11. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
12. Remove from the oven and let cool for a few minutes before serving.
13. Garnish with fresh herbs, if desired, and serve as a side dish or main course.

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