Oven-Roasted Vegetables with Fresh Herbs Recipe

Name: Oven-Roasted Vegetables with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh basil; 1 small garlic clove, minced; Nonstick vegetable oil spray; 12 asparagus spears, trimmed; 1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices; 1 medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick diagonal slices; 1 red bell pepper, quartered, seeded; 2 teaspoons olive oil

Servings: persons

2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 small garlic clove, minced
Nonstick vegetable oil spray
12 asparagus spears, trimmed
1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices
1 medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick diagonal slices
1 red bell pepper, quartered, seeded
2 teaspoons olive oil

1
Combine parsley, cilantro, basil and garlic in small bowl; set aside.
2
Preheat oven to 425F.
3
Spray large baking sheet (preferably nonstick) with vegetable oil spray.
4
Combine vegetables in large bowl.
5
Drizzle oil over; toss to coat.
6
Arrange vegetables in single layer on prepared baking sheet.
7
Roast 15 minutes.
8
Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer.
9
Transfer asparagus, zucchini and yellow squash to platter; cover with foil.
10
Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
11
Transfer pepper to platter with other vegetables.
12
Sprinkle with herb mixture.
13
Season with salt and pepper.
14
Serve warm, or let stand up to 4 hours and serve at room temperature.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh cilantro, 2 tablespoons chopped fresh basil, 1 small garlic clove, minced, and more.

Yes, Oven-Roasted Vegetables with Fresh Herbs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Vegetables with Fresh Herbs

How did you like this recipe?

Frequently Asked Questions