Roasted Herb Veggies

Name: Roasted Herb Veggies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean, World Cuisine
Ingredients: Red onion, sliced into wedges; Red Potatoes, quartered; Zucchini, sliced; Yellow squash, sliced; Carrots, peeled and sliced; Broccoli, cut into bite size; Green beans, cut into bite size; Bell pepper, sliced; Olive oil; Lemon Juice (fresh is best, but either works); Garlic, minced (use a lot); Thyme sprigs, stripped from stems; Salt; Pepper

2 steps

Prep:20minCook:45min

Updated at: Sat, 15 Nov 2025 15:10:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories324.2 kcal (16%)

Total Fat15.9 g (23%)

Carbs43.8 g (17%)

Sugars17.1 g (19%)

Protein8.9 g (18%)

Sodium873.8 mg (44%)

Fiber11.3 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Red onion

sliced into wedges

At least 3 additional veggies:

Coat with:

olive oil

Lemon Juice

fresh is best, but either works

Instructions

Step 1

Add veggies to a ziploc or bowl with lid. Coat thoroughly with olive oil, lemon juice, garlic, thyme, and S&P. Close and shake for even coating. You should see garlic and thyme throughout like in the picture (when in doubt, add more).

Yellow squash

Bell pepper

olive oil

Broccoli

Green beans

Carrots

Thyme sprigs

Red Potatoes

Zucchini

Red onion

salt

Lemon Juice

Garlic

pepper

Step 2

Spread out on oiled baking sheet (single layer, use more pans if needed) and roast at 450 for 35-45 minutes until veggies are cooked through and lightly browned.