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For this dish, you can use a mix of vegetables. I like to use: - 2 cups of bell peppers - Zucchini - Carrots - Red onions Cut them into even-sized pieces. This helps them cook evenly. The herbs bring out great flavors. You will need: - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste These herbs add depth and warmth to your roasted veggies. You will also need: - 3 tablespoons olive oil - Fresh basil leaves for garnish The olive oil helps the veggies roast nicely. Fresh basil adds a lovely touch on top. {{ingredient_image_1}} First, we need to get our oven hot. Preheat your oven to 425°F (220°C). This high heat helps the veggies roast nicely, giving them a great texture and flavor. Next, grab your mixed vegetables. I like using bell peppers, zucchini, carrots, and red onions. Cut them into even-sized pieces. This way, they cook evenly. Place the cut vegetables in a large mixing bowl. Now let’s make the herb mix. In a small bowl, combine these ingredients: - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste. Mix these well. This blend packs a lot of flavor and will make your veggies shine. Drizzle 3 tablespoons of olive oil over the vegetables in the bowl. Toss them well to coat each piece. Now, sprinkle your herb mixture over the veggies. Toss again until everything is well-coated. Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. This helps with easy cleanup. Place the baking sheet in the preheated oven. Roast for 25-30 minutes. Remember to stir halfway through for even cooking. You want them golden brown and tender. Once done, take them out and let them cool a bit. Serve warm, and don’t forget to garnish with fresh basil leaves for a nice touch. To get your vegetables just right, choose even-sized pieces. This helps them cook evenly. Make sure you preheat your oven to 425°F (220°C). A hot oven gives you a nice brown color. Use a large baking sheet, so the veggies have space. This way, they won't steam but roast. Stir the vegetables halfway through cooking. This helps them brown on all sides. You can boost the flavor with a few extras. Try adding a splash of balsamic vinegar before roasting. It adds a nice tang. Lemon juice is also great for brightness. If you love cheese, sprinkle some Parmesan on top before serving. For a smoky taste, add smoked paprika. You can even toss in some nuts for crunch. Serve your roasted vegetables warm for the best taste. Place them on a colorful platter. Add fresh basil leaves on top for a pop of green. You can also drizzle a little olive oil over them right before serving. This adds flavor and shine. Pair these veggies with grilled meats or pasta, and you have a great meal. Pro Tips Choose Seasonal Vegetables: Using seasonal produce enhances the flavor and nutritional value of your dish. Uniform Cutting: Cut the vegetables into even-sized pieces for consistent cooking and even browning. Experiment with Herbs: Feel free to add or substitute different herbs for a unique flavor profile that suits your taste. Don’t Crowd the Pan: Spreading the vegetables out on the baking sheet allows them to roast rather than steam, resulting in better texture. {{image_2}} You can use a wide range of seasonal vegetables. In spring, try asparagus, peas, and radishes. Summer brings fresh tomatoes, eggplant, and corn. Fall works well with squash, Brussels sprouts, and sweet potatoes. In winter, think of hearty root vegetables like carrots, parsnips, and turnips. Adjust the cooking time based on the thickness of the veggies. Thicker pieces may need more time, while thin ones cook faster. This recipe is already vegan and gluten-free! Use any veggies you love. If you want a bit more flavor, add lemon juice or balsamic vinegar. These will make your dish pop! You can also use gluten-free seasoning blends if you want extra spice. This dish offers great flexibility, making it perfect for everyone. To turn this side dish into a full meal, add protein. Consider chickpeas, tofu, or tempeh. You can also add cooked chicken or shrimp for a non-vegetarian option. Simply toss the protein with the veggies before roasting. This keeps everything flavorful and ensures even cooking. Enjoy your hearty, balanced meal! After you enjoy your Italian herb roasted vegetables, store them well. Let the veggies cool down first. Transfer them to an airtight container. They will stay fresh for about three to four days in the fridge. If you want to keep them longer, freezing is a good option. When you’re ready to eat the leftovers, reheating is key. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet and warm them for about 10-15 minutes. This helps them regain their crispness. If using a microwave, heat in short bursts of 30 seconds. Stir in between to ensure even heating. Freezing your roasted vegetables is simple. Place them in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you want to use them, thaw in the fridge overnight before reheating. This way, you can enjoy them again with ease! You roast vegetables at 425°F for 25 to 30 minutes. This high heat helps them become tender and golden. Stir them halfway through for even cooking. Keep an eye on them to avoid burning. You want a nice, caramelized look. Yes, you can use fresh herbs instead of dried. Fresh herbs add a bright flavor to your roasted veggies. Use about three times more fresh herbs than dried. For example, use three teaspoons of fresh basil instead of one teaspoon dried. The best vegetables for roasting include: - Bell peppers - Zucchini - Carrots - Red onions - Broccoli - Cauliflower These veggies roast well and taste great with herbs. Cut them into even pieces for uniform cooking. Roasted vegetables are done when they are golden brown and tender. You can test them with a fork. If the fork goes in easily, they are ready. The edges should be crispy but not burnt. Enjoy that delicious aroma as they cook! Roasting vegetables brings out their best flavors. We covered essential ingredients, like veggies, herbs, and more. I shared step-by-step instructions to roast them perfectly. Tips included how to enhance flavors and serve them well. We explored variations for different diets and how to store leftovers properly. Roasting is simple and delicious. You can experiment with flavors and share your creations with others. Get cooking and enjoy every bite!

Italian Herb Roasted Vegetables

A delicious mix of roasted vegetables seasoned with Italian herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 2 cups mixed vegetables (bell peppers, zucchini, carrots, red onions)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt
  • to taste pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, add the cut vegetables and drizzle with olive oil. Toss to coat evenly.
  • In a small bowl, mix together the dried oregano, dried basil, garlic powder, onion powder, red pepper flakes, salt, and pepper.
  • Sprinkle the herb mixture over the vegetables and toss again to ensure all the pieces are well-coated.
  • Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper for easy cleanup.
  • Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden brown and tender.
  • Once done, remove from the oven and allow to cool slightly.
  • Serve warm, garnished with fresh basil leaves for an aromatic touch.

Notes

Feel free to add any other vegetables you enjoy.
Keyword herbs, roasted, vegetables