Name: Roasted Rainbow Vegetables with Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 red bell pepper (chopped into 1-inch pieces); 1 orange bell pepper (chopped into 1-inch pieces); 1 yellow bell pepper (chopped into 1-inch pieces); 1 zucchini (chopped into 1-inch pieces); 1 red onion (chopped into 1-inch pieces); 2 tablespoons olive oil (extra virgin); 1 teaspoon dried oregano; 1 teaspoon dried basil; 0.5 teaspoon salt (or to taste); 0.25 teaspoon black pepper (freshly ground); 2 tablespoons fresh parsley (for garnish)

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Roasted Rainbow Vegetables with Herbs

A colorful and healthy side dish featuring a variety of roasted vegetables tossed with fresh herbs.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Servings 4 people

Calories 150 kcal

Equipment

1 Baking Sheet
1 Large Bowl

Ingredients

Vegetables

1 red bell pepper chopped into 1-inch pieces
1 orange bell pepper chopped into 1-inch pieces
1 yellow bell pepper chopped into 1-inch pieces
1 zucchini chopped into 1-inch pieces
1 red onion chopped into 1-inch pieces

Seasoning

2 tablespoons olive oil extra virgin
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon salt or to taste
0.25 teaspoon black pepper freshly ground

Fresh Herbs

2 tablespoons fresh parsley for garnish

Instructions

Preheat oven to 400°F (200°C). In a large bowl, toss all the chopped vegetables with olive oil, dried oregano, dried basil, salt, and black pepper.
1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, 1 zucchini
Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
Remove from oven and garnish with fresh parsley. Serve immediately.
1 red onion

Notes

For a spicier kick, add a pinch of red pepper flakes.