Garlic Herb Roasted Veggies

🧄🌿 Garlic Herb Roasted Veggies

Mediterranean Style | Oven-Roasted | Naturally Vegan

🫒 Description

Garlic Herb Roasted Veggies are a cornerstone of Mediterranean home cooking. A colorful mix of vegetables is tossed with extra-virgin olive oil, fresh garlic, and fragrant herbs, then roasted until caramelized and golden. The result is deeply flavorful vegetables that are light, nourishing, and perfect for everyday meals or special gatherings.

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🧺 Ingredients (Serves 4)

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, cut into wedges

• 1 cup broccoli florets

• 1 cup cauliflower florets

• 3–4 cloves garlic, minced

• 3 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme or rosemary

• ½ tsp paprika

• Salt & black pepper, to taste

Optional Mediterranean Add-Ons

• 1 tbsp balsamic vinegar or lemon juice

• Fresh parsley or basil, chopped

• Crumbled feta cheese (after roasting)

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👩‍🍳 Instructions

1. Preheat the Oven
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. Prep the Veggies
   Place all vegetables in a large bowl.

3. Season
   Add olive oil, garlic, oregano, thyme, paprika, salt, and pepper. Toss well to coat evenly.

4. Roast
   Spread veggies in a single layer on the baking sheet.
   Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.

5. Finish
   Drizzle with lemon juice or balsamic if using. Garnish with fresh herbs or feta.

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🍽 Mediterranean Serving Ideas

• Alongside grilled chicken, fish, or lamb

• Tossed with quinoa, couscous, or farro

• Mixed into pasta or wraps

• Served over Greek yogurt or hummus

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❓ Q & A

Q: Can I use frozen vegetables?
A: Fresh is best for roasting, but frozen can work—thaw and pat dry first to avoid sogginess.

Q: How do I get the veggies extra crispy?
A: Don’t overcrowd the pan, use high heat, and roast on the top oven rack.

Q: Can I meal-prep these?
A: Yes! Store in the fridge for up to 4 days. Reheat in the oven or skillet for best texture.

Q: Are these good cold?
A: Surprisingly yes! They’re delicious in salads or grain bowls.

Q: Can I change the vegetables?
A: Absolutely—eggplant, carrots, Brussels sprouts, or sweet potatoes work beautifully.