🥕 Oven-Roasted Vegetables with Garlic and Herbs (Serves 4)

⏱ Time

• Prep: 15 minutes

• Roast: 30–40 minutes

• Total: ~55 minutes

🛒 Ingredients

Vegetables (mix & match):

• 2 carrots, sliced

• 1 bell pepper, chopped

• 1 zucchini, sliced

• 1 red onion, cut into wedges

• 1 cup broccoli or cauliflower florets

Seasoning:

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried Italian herbs (or rosemary / thyme)

• ½ tsp paprika (optional)

• 1 tbsp lemon juice (optional)

🔪 Preparation

1. Preheat oven to 200°C / 400°F.

2. Wash and cut vegetables into similar-sized pieces.

3. Place all vegetables in a large bowl.

4. Add olive oil, garlic, salt, pepper, herbs, and paprika.

5. Toss well until evenly coated.

🔥 Roasting Instructions

1. Spread vegetables in a single layer on a baking tray.

2. Roast for 30–40 minutes, stirring once halfway.

3. Vegetables should be tender inside and golden on the edges.

4. Remove from oven and drizzle with lemon juice if using.

5. Serve hot.

🍽 Serving Ideas

• As a side with chicken, fish, or tofu

• Over rice, quinoa, or couscous

• Tossed with pasta and cheese

• Inside wraps or sandwiches

❓ Q & A Section

Q: Why are my vegetables soggy?

A:

• Tray too crowded → use two trays if needed

• Too much oil → use just enough to coat

• Oven temperature too low → 200°C / 400°F is ideal

Q: Can I use frozen vegetables?

A: Yes, but roast them straight from frozen and add 10–15 extra minutes. Don’t thaw first.

Q: Which vegetables roast best?

A:

• Potatoes

• Carrots

• Broccoli

• Cauliflower

• Brussels sprouts

• Sweet potatoes

Q: Can I make this oil-free?

A: Yes. Use a light vegetable broth or lemon juice, but expect less browning.

Q: How long do leftovers last?

A: Store in an airtight container in the fridge for 3–4 days. Reheat in the oven or pan.

Q: Can I add extra flavor?

A: Try:

• Parmesan or feta after roasting

• Balsamic glaze drizzle

• Chili flakes

• Fresh herbs after baking