Easy Herb Lemon Roasted Veggie Medley

Easy Herb Lemon Roasted Veggie Medley

This easy herb lemon roasted veggie medley is a delightful dish that brings fresh flavors and vibrant colors to your table. Perfect as a side or a main, this recipe showcases the natural sweetness of the vegetables enhanced by herbs and lemon.

Why Make This Recipe

Roasting vegetables is a fantastic way to bring out their flavors while keeping them healthy. This recipe is not only simple but also allows you to use whatever fresh veggies you have on hand. With the added zing of lemon and fragrance of herbs, it makes for a light, delicious, and nutritious dish that pairs well with almost any meal.

How to Make Easy Herb Lemon Roasted Veggie Medley

Ingredients:

• 4 medium carrots (firm)
• 2 medium zucchini (firm)
• 1 large red bell pepper
• 1 large red onion
• 1 cup cherry tomatoes (halved)
• 2 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh parsley
• 4 cloves garlic (minced)
• 1 lemon (zest & juice)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Preheat your oven to 425°F (220°C).
2. Wash and cut the carrots, zucchini, red bell pepper, and red onion into bite-sized pieces.
3. Place all the chopped vegetables in a large bowl.
4. Add the halved cherry tomatoes, minced garlic, fresh thyme, rosemary, and parsley to the bowl.
5. Zest the lemon directly into the bowl, and then squeeze in the lemon juice.
6. Drizzle the olive oil over the veggies, then sprinkle with sea salt and black pepper.
7. Toss everything together until the vegetables are well coated.
8. Spread the vegetable medley evenly on a baking sheet lined with parchment paper.
9. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly golden.
10. Remove from the oven and let cool slightly before serving.

How to Serve Easy Herb Lemon Roasted Veggie Medley

This roasted veggie medley is versatile. You can serve it warm as a side dish with grilled chicken or fish, or toss it with quinoa or pasta for a hearty main dish. Adding a sprinkle of grated Parmesan or feta cheese on top can elevate the flavors even more.

How to Store Easy Herb Lemon Roasted Veggie Medley

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until heated through. You can also add them cold to salads for a refreshing twist.

Tips to Make Easy Herb Lemon Roasted Veggie Medley

1. Choose Seasonal Veggies: Use your favorite in-season vegetables to enhance the flavor.
2. Don’t Skip the Herbs: Fresh herbs make a big difference in the taste.
3. Check for Doneness: Cooking times may vary, so check the veggies for tenderness.
4. Experiment with Spices: Feel free to add other spices or herbs according to your taste.

Variation

You can easily customize this recipe by adding other vegetables like Brussels sprouts, asparagus, or sweet potatoes. For a spicier kick, try adding red pepper flakes or a dash of hot sauce before roasting.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but adjust the roasting time since they may need longer to cook through.

2. Is it necessary to use fresh herbs?
While fresh herbs provide the best flavor, you can use dried herbs as a substitute; just reduce the quantity to about one-third.

3. Can I prepare this dish ahead of time?
You can chop the vegetables and mix them with the seasonings a day before. Store them in the fridge until you’re ready to roast.

Easy Herb Lemon Roasted Veggie Medley

A delightful medley of roasted vegetables enhanced with fresh herbs and lemon, making it a perfect side or main dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: American, Healthy

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetables

• 4 medium carrots firm
• 2 medium zucchini firm
• 1 large red bell pepper
• 1 large red onion
• 1 cup cherry tomatoes halved

Herbs & Seasoning

• 2 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh parsley
• 4 cloves garlic minced
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Other Ingredients

• 1 large lemon zest & juice
• 3 tablespoons extra virgin olive oil

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. Wash and cut the carrots, zucchini, red bell pepper, and red onion into bite-sized pieces.
3. Place all the chopped vegetables in a large bowl.
4. Add the halved cherry tomatoes, minced garlic, fresh thyme, rosemary, and parsley to the bowl.
5. Zest the lemon directly into the bowl, and then squeeze in the lemon juice.
6. Drizzle the olive oil over the veggies, then sprinkle with sea salt and black pepper.
7. Toss everything together until the vegetables are well coated.
8. Spread the vegetable medley evenly on a baking sheet lined with parchment paper.

Cooking

1. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly golden.
2. Remove from the oven and let cool slightly before serving.

Notes

This roasted veggie medley is versatile. Serve warm as a side dish with grilled chicken or fish, or toss it with quinoa or pasta for a hearty main dish. You can also customize with seasonal veggies and spices to suit your taste.