Garlic Roasted Vegetables Recipe
This Garlic Roasted Vegetables recipe is a delicious and easy way to enjoy a variety of healthy and flavorful vegetables. It is a perfect side dish for any meal, and also a great way to add some color, texture and taste to your plate. The recipe starts by preheating the oven and cutting mixed vegetables such as bell peppers, zucchini, eggplant, onions, and mushrooms into bite-size pieces.
Garlic Roasted Vegetables Recipe
Linda DeCann
1- 4 OZ
5 minutes
30 minutes
80
Lunch
The recipe includes a mix of vegetables such as bell peppers, zucchini, eggplant, onions, and mushrooms, which are cut into bite-size pieces and coated with a mixture of olive oil, garlic granules, dried herbs, salt, and pepper. The vegetables are then roasted in the oven for 20-25 minutes, resulting in tender and lightly browned vegetables with a nice garlicky taste and depth of flavor from the herbs.
Ingredients
- 1 lb of mixed vegetables (such as bell peppers, cauliflower, carrot, zucchini, eggplant, onions, and mushrooms)
- 2 tbsp olive oil
- 1 tsp garlic granules
- 1 tsp dried herbs (such as rosemary, thyme, or oregano)
- Salt and pepper, to taste
Directions
Preheat the oven to 425°F (220°C).
Cut the vegetables into bite-size pieces and place them in a large bowl.
In a small bowl, mix together the olive oil, garlic granules, dried herbs, salt, and pepper.
Pour the mixture over the vegetables and toss to coat evenly.
Spread the vegetables in a single layer on a baking sheet.
Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
Serve the garlic roasted vegetables as a side dish or use them to top a salad, grain bowl or pasta dish.
Enjoy your delicious and healthy Garlic Roasted Vegetables!
