Herb-Roasted Vegetables

Cut the vegetables into similar sizes for even cooking.

Adjust the herbs to taste.

For a caramelized finish, broil the vegetables for a few minutes at the end of cooking.

Try adding a sprinkle of grated Parmesan cheese before serving for extra flavor.

Try different herbs and spices to create flavor variations.

Roast the vegetables on a preheated baking sheet for a crisper texture.

Add a squeeze of fresh lemon juice before serving for a pop of freshness.

Don't forget to toss the vegetables halfway through cooking to promote even browning.

Drizzle any remaining herb-infused oil from the baking sheet over the vegetables before serving.

Do I have to use dried herbs for this recipe?

You can use fresh herbs if you prefer. Just keep in mind that the flavor intensity may differ. Use three times as much fresh herbs than dried. For example, instead of 1/2 teaspoon dried basil you'd use 1 1/2 teaspoons fresh minced basil.

Can I use a different type of vinegar?

You can use other types of vinegar such as red wine vinegar or apple cider vinegar for a different flavor.

How do I prevent the vegetables from becoming soggy?

Make sure not to overcrowd the baking sheet or dish when roasting the vegetables. This allows them to roast evenly and not steam in their own moisture, resulting in a better texture.

Can I add protein to this dish?

You can add protein such as tofu, chickpeas, or chicken to make this a more substantial meal. Just adjust the cooking time accordingly.

Can I reheat leftover herb-roasted vegetables?

Leftover herb-roasted vegetables can be reheated in the oven or microwave. Consider adding a splash of olive oil or balsamic vinegar to refresh the flavors.

How long can I store leftover herb-roasted vegetables?

Store leftover vegetables in an airtight container in the refrigerator for up to 3-4 days. Make sure they are cooled completely before storing.

Can I freeze herb-roasted vegetables?

While the texture may change slightly, herb-roasted vegetables can be frozen in an airtight container for up to 2-3 months. Reheat them in the oven for best results.

Large Mixing Bowl: For combining the sliced vegetables before roasting. This bowl should be large enough to hold all the veggies and allow for easy tossing with the dressing.

Small Bowl or Large Measuring Cup: For whisking together the dressing mixture.

Measuring Cups and Spoons: For measuring ingredients such as balsamic vinegar, olive oil, and various herbs.

Whisk: Used to mix the dressing ingredients (vinegar, oil, herbs, salt, and pepper) in a separate bowl or measuring cup before drizzling them over the vegetables.

Rimmed Baking Sheet or Large Baking Dish: For placing the seasoned vegetables in an even layer for roasting in the oven. You can line the baking sheet with foil or parchment for easier cleanup, if desired.

Tongs or Wooden Spoon: Helpful for tossing the vegetables with the dressing and for stirring them while they roast to ensure even cooking.

Sharp Knife: For slicing the zucchini, red bell pepper, yellow squash, onions, and carrots.

Cutting Board: Provides a stable surface for cutting the vegetables.

Grilled Chicken: Serve these herb-roasted veggies alongside grilled chicken. The smoky char of the chicken complements the fresh herb flavors of the vegetables.

Quinoa Salad: Toss these roasted veggies into a quinoa salad for added textures and flavors. The nutty quinoa will balance the sweetness of the roasted carrots and peppers, creating a heartier side dish (or even main course salad).

Omelet or Frittata: Incorporate any veggie leftovers into a fluffy omelet or leftover frittata.

Grains Bowl: Use the roasted vegetables as a topping for a grain bowl with rice or farro. Add a drizzle of tahini for a nutty richness that ties everything together.

Tacos: Fill soft corn tortillas with roasted veggies, avocado, and crumbly feta for a fresh take on tacos.

Flatbread: Spread a thin layer of ricotta cheese on flatbread topped with these veggies and bake until warm for a quick and fancy appetizer.

Savory Crepes: Fill savory crepes with these roasted veggies and a sprinkle of goat cheese.