Ingredients
Vegetables
- 2 cups zucchini, sliced (optional yellow squash can be used)
- 1 cup yellow squash, sliced
- 2 cups carrots, sliced
Herbs and Seasoning
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Oil
- 1 1/2 tablespoons extra virgin olive oil
Instructions
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Toss Vegetables with Seasoning: In a large mixing bowl, combine the sliced zucchini, yellow squash, and carrots. Add the extra virgin olive oil, fresh chopped oregano, fresh thyme leaves, kosher salt, and black pepper. Toss everything together thoroughly so the vegetables are evenly coated with the herbs and oil.
- Spread and Roast: Arrange the seasoned vegetables in a single layer on a baking sheet. Place the sheet in the preheated oven and roast for 20 to 25 minutes. Roast until the vegetables are crisp-tender and show signs of browning and caramelization in spots, enhancing their natural flavors.
- Serve: Remove the roasted vegetables from the oven and transfer to a serving dish. Serve warm and enjoy this flavorful and healthy side dish.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary (use about one-third the amount).
- Cut vegetables into even slices to ensure uniform cooking.
- You can add other vegetables like bell peppers or onions if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- For a gluten-free meal, confirm that your salt and seasoning are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
