Garlic Herb Roasted Veggie Medley

Name: Garlic Herb Roasted Veggie Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 2 cups bell peppers, sliced; 1 cup carrots, sliced; 1 cup zucchini, sliced; 1 cup red onion, chopped; 4 cloves garlic, minced; 3 tablespoons olive oil; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh rosemary, chopped; Salt and pepper to taste

Highlighted under: Wholesome Healthy Meals Inspiration

I absolutely love roasting vegetables, especially when they're infused with garlic and herbs. This Garlic Herb Roasted Veggie Medley has become a staple in my kitchen because it not only brings out the natural sweetness of the vegetables, but also the fragrant aroma of fresh herbs. I find that the simple act of roasting with olive oil and a sprinkle of seasoning transforms them into a delicious side dish or a satisfying main meal. The vibrant colors and flavors make it a perfect addition to any table or occasion!

Created by

Honoria Blake

Last updated on 2026-01-21T18:10:36.156Z

When I first made this Garlic Herb Roasted Veggie Medley, I was amazed at how simple ingredients could create such incredible flavors. The secret lies in the blend of garlic and fresh herbs that elevate the taste of each vegetable. I experimented with different combinations and found that thyme and rosemary provide an aromatic depth that is irresistible.

One of my favorite moments was when my family came together for dinner, and the roasted veggies stole the spotlight. Everyone loved the crunchiness and the burst of flavor. Making sure to cut the veggies into similar sizes for even roasting is my top tip to ensure that everything comes out perfectly tender and caramelized.

Why You'll Love This Recipe
Aromatic garlic and fresh herbs enhance the natural sweetness of the veggies
Versatile enough to complement any main dish or star on its own
Simple preparation makes it a go-to side for any meal

Choosing the Right Vegetables

The beauty of this Garlic Herb Roasted Veggie Medley lies in its versatility. While the recipe calls for broccoli, bell peppers, carrots, zucchini, and red onion, feel free to use whatever seasonal vegetables are on hand. Root vegetables like sweet potatoes or parsnips can add a sweet, earthy element, while seasonal greens like asparagus or green beans can provide extra texture. When selecting vegetables, aim for a variety of colors and shapes to create a visually appealing dish.

It's essential to cut your veggies into even pieces to ensure uniform cooking. Larger pieces will take longer to roast, while smaller bits can burn. I recommend slicing all vegetables to about the same thickness—about half an inch works well. This helps achieve that perfect roasted outcome with golden edges and caramelized sweetness throughout.

Perfecting the Roasting Process

Roasting vegetables allows their natural sugars to caramelize, enhancing their flavors immensely. Make sure your oven is preheated to 400°F (200°C) before you place the veggies inside. This temperature is ideal for achieving both tenderness and that gorgeous, golden-brown color. The cooking time can vary slightly based on how crowded your baking sheet is; for best results, leave space between the veggies to allow proper airflow, preventing steaming instead of roasting.

Midway through roasting, give the veggies a good stir. This ensures all sides get that beautifully roasted texture and prevents burning. After about 30 minutes, check for doneness; the vegetables should be fork-tender but not mushy. If you love extra crispiness, broil them for an additional 2–3 minutes after roasting.

Ingredients

Vegetables

2 cups broccoli florets
2 cups bell peppers, sliced
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup red onion, chopped

Seasonings

4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Wash and cut all vegetables into similar-sized pieces to ensure even cooking.

Season

In a large bowl, combine the vegetables with minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until all are evenly coated.

Roast

Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 30 minutes, stirring halfway through.

Serve

Remove from the oven and let cool for a few minutes. Serve warm and enjoy!

Pro Tips

For an added zing, squeeze some fresh lemon juice over the roasted vegetables just before serving.

Serving Suggestions

This Garlic Herb Roasted Veggie Medley makes for an impressive side dish but can also star as a main course. To turn it into a hearty meal, consider adding cooked grains like quinoa or farro to the mix. A drizzle of balsamic glaze or a sprinkle of feta cheese can elevate its flavors even further while adding a delightful contrast in texture.

Leftovers can be stored in an airtight container in the refrigerator for up to four days. They reheat beautifully in the oven, maintaining their texture. Simply preheat your oven to 350°F (175°C) and warm the veggies for about 10-15 minutes, or until heated through.

Substitutions and Variations

If you're looking to lighten things up, consider using a less oily potato or even substituting some of the olive oil with vegetable broth for a lower-calorie dish. Additionally, swapping in different herbs like oregano or basil can lend a unique twist to the flavors, allowing for seasonal transitions.

For a more international flair, try adding a sprinkle of chili flakes for a kick, or a splash of soy sauce or balsamic vinegar before roasting to deepen the flavors. This recipe is also a fantastic canvas for adding any remaining fresh or dried spices you have at home.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, but they may require a shorter roasting time since they are often blanched before freezing.

→ What other veggies can I add?

Feel free to add asparagus, cherry tomatoes, or any other seasonal vegetables you enjoy!

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Can I make this dish ahead of time?

Absolutely! You can prep the vegetables and seasonings a day in advance, then roast them before serving.