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