GARLIC HERB VEGETABLE MEDLEY

Description

Dive into the aromatic world of freshly roasted vegetables with this Garlic Herb Vegetable Medley recipe. A heavenly blend of baby potatoes, carrots, and zucchini all tossed in a savory mix of garlic, olive oil, and herbs. This dish is not only easy to prepare but also serves as a perfect accompaniment to any main course, bringing a splash of color and a burst of flavor to your dining table.

Ingredients

• 1 pound baby potatoes, halved
• 2 large carrots, sliced
• 2 medium zucchini, chopped
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish, optional

Step-by-step Directions

1. Preheat Oven

Begin by preheating your oven to 425F (220C). Line a baking sheet with parchment paper to prepare for roasting the vegetables.

2. Prepare Vegetables

In a large bowl, place the halved baby potatoes, sliced carrots, and chopped zucchini.

3. Mix Seasoning

In a separate small bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, and black pepper. Once mixed, pour this seasoning over the vegetables in the large bowl and toss well to ensure an even coat.

4. Spread on Baking Sheet

Lay out the seasoned vegetables on the parchment-lined baking sheet, spreading them out in a single layer to allow for even cooking.

5. Roast

Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Midway through, stir the vegetables to ensure they roast evenly on all sides. Once tender and golden brown, they are ready to be taken out.

6. Garnish

After removing from the oven, optionally sprinkle fresh parsley over the vegetables for an extra touch of flavor and color.

Servings & Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: Serves approximately 4 people as a side dish

Tips for Storage & Reheating

• Customize: This recipe is vibrant and versatile. Feel free to add other vegetables like bell peppers or asparagus to the mix.
• Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the vegetables in a microwave or in the oven until warm throughout. This helps retain their texture and flavors better than reheating in a microwave.

Conclusion

This Garlic Herb Vegetable Medley is an exemplary dish that showcases how simple ingredients can be transformed into a delicious and healthy side. Perfect for busy weeknights or to impress at a dinner party, this vibrant medley is sure to satisfy with its robust flavors and easy preparation.

GARLIC HERB VEGETABLE MEDLEY

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: Serves approximately 4 people as a side dish 1x

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Description

Dive into the aromatic world of freshly roasted vegetables with this Garlic Herb Vegetable Medley recipe. A heavenly blend of baby potatoes, carrots, and zucchini all tossed in a savory mix of garlic, olive oil, and herbs. This dish is not only easy to prepare but also serves as a perfect accompaniment to any main course, bringing a splash of color and a burst of flavor to your dining table.

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Ingredients

Scale 1x2x3x

• 1 pound baby potatoes, halved
• 2 large carrots, sliced
• 2 medium zucchini, chopped
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish, optional

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Instructions

1. Preheat Oven: Begin by preheating your oven to 425F (220C). Line a baking sheet with parchment paper to prepare for roasting the vegetables.
2. Prepare Vegetables: In a large bowl, place the halved baby potatoes, sliced carrots, and chopped zucchini.
3. Mix Seasoning: In a separate small bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, and black pepper. Once mixed, pour this seasoning over the vegetables in the large bowl and toss well to ensure an even coat.
4. Spread on Baking Sheet: Lay out the seasoned vegetables on the parchment-lined baking sheet, spreading them out in a single layer to allow for even cooking.
5. Roast: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Midway through, stir the vegetables to ensure they roast evenly on all sides. Once tender and golden brown, they are ready to be taken out.
6. Garnish: After removing from the oven, optionally sprinkle fresh parsley over the vegetables for an extra touch of flavor and color.

• Prep Time: 10 minutes
• Cook Time: 30 minutes