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- 2 cups broccoli florets - 2 cups cauliflower florets - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), diced - 1 medium zucchini, sliced - 1 medium red onion, sliced - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons mixed dried herbs (oregano, thyme, basil) - Salt and pepper to taste - Fresh parsley for garnish - Prep time: 15 minutes - Total time: 45 minutes - Servings: 4 Gather these fresh ingredients to make Garlic Herb Roasted Veggies. Use vibrant veggies that catch your eye. Each vegetable adds its own flavor and texture. The mix of broccoli and cauliflower gives a nice crunch. Cherry tomatoes add a pop of sweetness, while the bell pepper adds color. Zucchini keeps things light and tender, and red onion brings depth. For seasoning, garlic is a must. It gives that strong, bold flavor we love. Olive oil helps everything roast perfectly. The dried herbs bring a lovely aroma and taste. Salt and pepper enhance all the flavors. Finally, fresh parsley adds a bright finish. You can prep this in just 15 minutes. Then, roast them for about 25-30 minutes. This dish serves four, making it great for family meals or gatherings. Check out the Full Recipe for more details. You should preheat your oven to 425°F (220°C). This is important because the right temperature helps the veggies roast evenly. If the oven is not hot enough, the veggies may steam instead of roast. Roasting brings out their natural sweetness and flavor. Start by washing your vegetables well. Use cold water to remove dirt and grit. Next, cut them into uniform pieces. This ensures they cook at the same rate. For this dish, chop the broccoli and cauliflower into florets. Slice the zucchini and red onion. Dicing the bell pepper and halving the cherry tomatoes will add a nice pop of color. In a large bowl, combine all your chopped veggies. Take a small bowl and whisk together minced garlic, olive oil, dried herbs, salt, and pepper. Drizzle this mixture over the veggies. Toss everything well to coat every piece. This step is key to ensure that each bite bursts with flavor. Spread the coated veggies out on a baking sheet. Make sure they are in a single layer. This helps them roast evenly. You should roast them for about 25-30 minutes. Stir halfway through to ensure they brown nicely. When done, the veggies should be tender and slightly caramelized. Enjoy this simple yet flavorful dish as a side! To avoid sogginess, make sure your veggies are dry. After washing, pat them with a towel. Moisture leads to steaming, not roasting. Cut your vegetables into similar sizes. This helps them cook evenly. For even cooking, use a large baking sheet. Spread the veggies out in a single layer. Crowding them can trap steam. Stir the veggies halfway through cooking. This helps them brown nicely on all sides. You can add more herbs for extra flavor. Fresh thyme and rosemary work great. A sprinkle of red pepper flakes adds a nice kick. Try different spices like cumin or paprika for a twist. For alternative oils, consider avocado or grapeseed oil. These oils have high smoke points. They can give your veggies a unique taste. You can also mix oils for a richer flavor. To serve, place the veggies in a colorful dish. A white plate makes their colors pop. Garnish with fresh parsley or basil. A squeeze of lemon juice adds brightness. You can also serve with a dipping sauce. Hummus or yogurt dip pairs well. For a special touch, sprinkle with grated cheese. For the full recipe, check the detailed instructions above. {{image_2}} You can change the veggies based on the season. In summer, you can use fresh zucchini, bell peppers, and cherry tomatoes. In fall and winter, root veggies like carrots and sweet potatoes work great. They add sweetness and heartiness. You can mix and match your favorites. Try adding asparagus in spring or Brussels sprouts in winter. Each season brings new flavors. This recipe is easy to adapt for special diets. It is vegan and gluten-free. Just check the ingredients you use. For added protein, try chickpeas or lentils. They pair well with the veggies. You can also add nuts or seeds for a crunch. This way, you make your meal more filling and nutritious. You can roast or grill these veggies. Roasting gives them a nice caramelized flavor. Grilling adds a smoky touch. If you prefer a quicker method, use an air fryer. Cut the cooking time by about 5-10 minutes. Just ensure you check for tenderness. Each method brings out unique flavors, so try them all! For the full recipe, check out the detailed instructions above. To keep your garlic herb roasted veggies fresh, use the right storage method. Place any leftovers in airtight containers. This helps prevent moisture loss and keeps flavors intact. Store them in the fridge if you plan to eat them within a few days. For best taste, enjoy them within three to five days. When it's time to enjoy your leftovers, you have two main options: the microwave or the oven. For quick reheating, the microwave works well. Just place the veggies in a bowl and heat for a minute or two. Stir halfway to ensure even heating. If you prefer a crispy texture, use the oven. Preheat it to 350°F (175°C) and spread the veggies on a baking sheet. Heat for about 10 to 15 minutes until warm and slightly crisp. If you want to save your roasted veggies for later, freezing is a great option. First, let them cool completely. Spread the veggies in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. This method helps avoid clumping. When you're ready to use them, simply take out the amount you need. Thaw in the fridge overnight or use the microwave for a quick thaw. Enjoy your garlic herb roasted veggies whenever you want! For the complete recipe, check out the Full Recipe. Roasting time depends on the veggie type. Most veggies take about 25 to 30 minutes. For softer veggies like zucchini, check them at 20 minutes. Harder veggies like carrots may need a bit longer. Stir halfway through roasting for even cooking. They should be tender and slightly caramelized when done. Yes, you can use frozen vegetables. Frozen veggies are quick and easy. They can save time, but they may lack the crispiness of fresh. Fresh veggies have better flavor and texture. If using frozen, roast them for a shorter time. You want to avoid mushy results. These roasted veggies pair well with many dishes. Try serving them with grilled chicken or fish. They also go great with pasta or rice. For a vegetarian option, serve them over quinoa or in a salad. Their bold flavor enhances any meal. To add heat, sprinkle red pepper flakes over the veggies. You can also mix in diced jalapeños for a fresh kick. Another option is to use a spicy herb blend. Taste as you go to find your perfect heat level. Enjoy the extra flavor boost! This blog post detailed how to make Garlic Herb Roasted Veggies. We covered the right vegetables, seasonings, and steps to prepare them. I shared tips for perfect roasting and ideas for serving. You can easily adjust the recipe to fit your needs. Keep these points in mind as you try it out. Enjoy the process and the tasty results. You'll impress your family and friends with your cooking skills. Happy roasting!

Garlic Herb Roasted Veggies

Discover the deliciousness of Garlic Herb Roasted Veggies! This easy recipe combines fresh vegetables like broccoli, cauliflower, and cherry tomatoes with aromatic garlic and herbs for a mouthwatering side dish. Perfect for any meal, these roasted veggies are simple to make and packed with flavor. Ready in just 45 minutes, they are a healthy addition to your dinner table. Click through to explore the full recipe and elevate your cooking!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 cup cherry tomatoes, halved

1 bell pepper (any color), diced

1 medium zucchini, sliced

1 medium red onion, sliced

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons mixed dried herbs (oregano, thyme, basil)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, cauliflower, tomatoes, bell pepper, zucchini, and red onion.

      In a separate small bowl, whisk together the minced garlic, olive oil, dried herbs, salt, and pepper.

        Drizzle the garlic herb mixture over the vegetables and toss well to ensure everything is evenly coated.

          Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

            Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

              Remove from the oven and let cool for a few minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4