Herb Garden Vegetables

Brighten up your table with this vibrant Herb Garden Vegetables recipe, a celebration of fresh produce and aromatic herbs! Packed with colorful zucchini, yellow squash, bell peppers, baby carrots, and juicy cherry tomatoes, these oven-roasted vegetables are elevated with a delicate blend of fresh rosemary, thyme, and parsley. A drizzle of olive oil and a hint of zesty lemon juice tie the flavors together, while caramelized edges add irresistible texture. This quick and easy recipe, ready in just 40 minutes, is a healthy side dish perfect for pairing with grilled meats, hearty grains, or as a stand-alone vegetarian delight. Perfect for weeknight dinners or elegant gatherings, these roasted herb garden vegetables bring both taste and nutrition to the forefront.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 1 cup baby carrots
• 1 large red bell pepper
• 1.5 cups cherry tomatoes
• 3 tablespoons olive oil
• 3 large garlic cloves
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1 tablespoon fresh parsley
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry all vegetables thoroughly.

Step 3

Slice the zucchini and yellow squash into 1/4-inch thick rounds.

Step 4

Chop the red bell pepper into bite-sized pieces.

Step 5

Peel the garlic cloves and finely mince them.

Step 6

In a large bowl, combine the zucchini, yellow squash, baby carrots, red bell pepper pieces, and cherry tomatoes.

Step 7

Drizzle the olive oil over the vegetables, then sprinkle with minced garlic, rosemary, thyme, salt, and black pepper. Toss well to evenly coat the vegetables.

Step 8

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or lightly greased.

Step 9

Roast in the preheated oven for 20-25 minutes, tossing the vegetables halfway through cooking, until they are tender and slightly caramelized at the edges.

Step 10

Remove the vegetables from the oven and transfer them to a serving dish.

Step 11

Sprinkle with fresh parsley and drizzle with a tablespoon of lemon juice for a fresh and zesty finish.

Step 12

Serve warm as a side dish or enjoy it as a light, flavorful main course.

Nutrition Facts

Serving size	1409.5 grams (1409.5g)

Amount per serving	% Daily Value*
Calories	818

Total Fat 49.90g	64%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 6.00g
Cholesterol 3mg	1%
Sodium 5255mg	228%
Total Carbohydrate 85.90g	31%
Dietary Fiber 18.60g	66%
Total Sugars 58.00g
Protein 14.40g	29%

Vitamin D 0IU	0%
Calcium 277mg	21%
Iron 6mg	33%
Potassium 3239mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 6.8%

Carbs: 40.4%