Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Vegetables:
In a large mixing bowl, combine the zucchini, yellow squash, bell peppers, red onion, baby carrots, and cherry tomatoes.
Season the Vegetables:
Drizzle the olive oil over the vegetables. Sprinkle with garlic powder, dried thyme, dried rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Roast the Vegetables:
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Garnish and Serve:
Remove the vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and serve immediately.
Prep Time:
15 minutes
Cook Time:
20-25 minutes
Total Time:
35-40 minutes
Nutrition (per serving):
Calories: 120
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrate: 12g
Dietary Fiber: 4g
Sugars: 6g
Protein: 2g
Roasted Vegetables are the perfect side dish for any meal, offering a wonderful mix of textures and flavors that are both nutritious and delicious. The beauty of this dish lies in its simplicity—you can easily adjust the vegetables and seasonings to suit your taste or what you have on hand. Whether you’re cooking for a crowd or just making a quick weeknight dinner, these roasted vegetables will add a burst of color and flavor to your plate. Enjoy them warm right out of the oven or save the leftovers for an easy addition to salads and grain bowls!