Roasted vegetables with garlic and herbs

   

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 2 medium zucchini, sliced
• 2 medium carrots, sliced
• 1 red onion, cut into wedges
• 8 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Preheat the Oven:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the Vegetables:

1. In a large bowl, combine the broccoli, cauliflower, bell peppers, zucchini, carrots, and red onion.

3. Season the Vegetables:

1. In a small bowl, whisk together the olive oil, balsamic vinegar (if using), minced garlic, dried thyme, dried rosemary, dried oregano, dried basil, salt, and pepper.
2. Pour the olive oil mixture over the vegetables and toss until all the vegetables are evenly coated.

4. Roast the Vegetables:

1. Spread the vegetables out in a single layer on the prepared baking sheet. Make sure they are not too crowded to ensure even roasting.
2. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.

5. Serve:

1. Remove from the oven and transfer the roasted vegetables to a serving dish.
2. Garnish with chopped fresh parsley if desired.
3. Serve warm.

Nutrition Information (per serving, based on 6 servings):

• Calories: Approximately 100-130 calories
• Fat: Approximately 7-9g
• Carbohydrates: Approximately 10-12g (net carbs)
  • Fiber: Approximately 3-4g
• Protein: Approximately 2-3g
• Sodium: Approximately 150-200mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• You can customize this recipe by using your favorite vegetables or whatever you have on hand.
• For added flavor, you can sprinkle some grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
• Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave before serving.