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To make a tasty Sheet Pan Herb Roasted Veggie Medley, gather these fresh ingredients: - 2 medium zucchini, sliced into half-moons - 1 bell pepper (any color), chopped - 1 cup cherry tomatoes, halved - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons dried oregano - 2 teaspoons dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients mix together to create a colorful and healthy dish. Each veggie brings its unique flavor and texture. For the best taste, I use dried oregano and dried thyme. These herbs add an earthy flavor that shines through the veggies. You could also add: - Basil for a sweet note - Rosemary for a pine-like taste - Italian seasoning for a mix of flavors Feel free to experiment with your favorite herbs! Each one can change the dish's character. Want to jazz it up? You can add even more flavor with these options: - Lemon juice for a zesty kick - Parmesan cheese for a rich, savory touch - Red pepper flakes for a spicy bite - Chickpeas for added protein and texture These add-ins can help you customize the dish to fit your taste buds perfectly! Start by washing all your veggies well. I like to slice the zucchini into half-moons. This shape helps them cook evenly. Next, chop the bell pepper into bite-size pieces. Halve the cherry tomatoes and Brussels sprouts. Then, cut the red onion into wedges. Don't forget the garlic! Mince four cloves for a burst of flavor. Place all these veggies in a large mixing bowl. First, preheat your oven to 425°F (220°C). This high heat helps the veggies get crispy. In the bowl, drizzle three tablespoons of olive oil over the veggies. Add two teaspoons of dried oregano and thyme. Then, sprinkle salt and pepper to taste. Toss everything together until the veggies are well coated. Spread the veggie mix in a single layer on your baking sheet. Make sure they aren't packed too tight. This allows air to flow and gives you a great roast. Roast your veggies for 20 to 25 minutes. Halfway through, give them a good stir. This helps them brown evenly. They are done when they are tender and lightly caramelized. You can check by piercing a Brussels sprout with a fork. If it slides in easily, they are ready. Once out of the oven, let them cool for a few minutes. Before serving, sprinkle fresh parsley on top for a pop of color. Enjoy your tasty herb roasted veggie medley! For even roasting, cut your veggies into similar sizes. This helps them cook at the same rate. I like to slice zucchini into half-moons and chop bell peppers into bite-sized pieces. If your veggies are too crowded, they will steam instead of roast. Use a large sheet pan and spread them out in a single layer. You can mix and match herbs to fit your taste. If you love basil, try adding fresh basil leaves. For a spicy kick, sprinkle in some red pepper flakes. Lemon zest also brightens the dish. It adds a fresh note that pairs well with all the veggies. Experiment with different oils, like avocado or sesame oil, for unique flavors. One common mistake is not preheating the oven. Always preheat to 425°F (220°C) for the best results. Another mistake is not stirring the veggies halfway through roasting. Stirring helps them brown evenly. Lastly, be careful not to over-season. A little salt and pepper go a long way! Too much can overpower the natural taste of the veggies. {{image_2}} You can change the veggies based on the season. In spring, try fresh asparagus and baby carrots. During summer, add eggplant and corn. Fall is perfect for root veggies like carrots and sweet potatoes. Winter brings hearty options like butternut squash and kale. Each choice brings a new taste and joy to your dish. You can switch up the herbs and oils to create different flavors. For a Mediterranean twist, use rosemary and lemon zest. Toss in olives and feta cheese for extra flavor. If you want an Asian vibe, add soy sauce and sesame oil. Try ginger and scallions for freshness. Each theme turns your veggie medley into a new dish. This recipe is already vegan and gluten-free, making it easy for everyone to enjoy. You don’t need to make changes to fit diets. Just keep the ingredients as they are. You can also add nuts or seeds for a crunchy texture. A sprinkle of nutritional yeast gives a cheesy flavor without dairy. To keep your Sheet Pan Herb Roasted Veggie Medley fresh, first let it cool down. Then, place the leftovers in an airtight container. This helps keep in the flavor and moisture. Store the container in the fridge. Enjoy your veggies within three to four days for the best taste. When you are ready to eat, reheating is simple. You can use the oven for best results. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes until warm. This keeps them crisp. You can also use a microwave. Heat in short bursts, about 30 seconds each time, until warm. Stir in between to heat evenly. If you want to save your roasted veggies for later, freezing is a great option. First, let the veggies cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as you can to avoid freezer burn. Label the bag with the date. These can last for up to three months in the freezer. To use, thaw overnight in the fridge and reheat as needed. Yes, you can use fresh herbs! I love using fresh herbs in my cooking. They add a bright flavor that dried herbs can't match. If you use fresh herbs, use three times the amount of dried herbs. For this recipe, try using fresh oregano and thyme. Just chop them finely and mix them in with your veggies. This veggie medley is very versatile. You can serve it with grilled chicken or fish for a nice meal. It also pairs well with quinoa or rice for a hearty dish. If you want a simple option, serve it as a side with pasta. The roasted veggies add great flavor and color to any plate. Keep an eye on your veggies while they roast. If they look mushy or have a burnt smell, they may be overcooked. Perfectly roasted vegetables should be tender and slightly caramelized. They should still hold their shape and have a nice golden color. If you stir them halfway through roasting, you can help avoid overcooking. This blog post covered all you need for a great sheet pan veggie dish. We explored ingredients, including herbs and optional add-ins. The step-by-step guide showed you how to prep, roast, and check doneness. Tips helped you avoid common mistakes and customize flavors. You also learned variations for different tastes and dietary needs, plus storage info for leftovers. In the end, roasting veggies is simple and fun. Enjoy the flavor and health that come from your dish!

Sheet Pan Herb Roasted Veggie Medley

Looking for a quick and delicious way to enjoy healthy meals? Try this Sheet Pan Herb Roasted Veggie Medley! Packed with vibrant zucchini, bell peppers, cherry tomatoes, and Brussels sprouts, this dish is simple to prepare and bursting with flavor. With just a few herbs and spices, you can create a tasty side or a satisfying main. Click through to explore the full recipe now! #RoastedVeggies #HealthyEating #SheetPanRecipes #VegetarianDelight
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Ingredients
  

2 medium zucchini, sliced into half-moons

1 bell pepper (any color), chopped

1 cup cherry tomatoes, halved

1 cup Brussels sprouts, halved

1 red onion, cut into wedges

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the sliced zucchini, chopped bell pepper, halved cherry tomatoes, Brussels sprouts, and red onion.

      Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper to the bowl. Toss until all the vegetables are evenly coated with the oil and seasoning.

        Spread the vegetable mixture in a single layer on a large baking sheet. Ensure the veggies are not overcrowded for optimal roasting.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

            Once done, remove the baking sheet from the oven and let it cool for a few minutes.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4