Garlic Herb Roasted Vegetable Tray

Name: Garlic Herb Roasted Vegetable Tray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 cup bell peppers, chopped; 1 cup zucchini, sliced; 1 cup carrots, 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: Healthy & Light

I absolutely love making a Garlic Herb Roasted Vegetable Tray as it’s such a simple yet flavorful dish. Whenever I prepare it, I enjoy the vibrant colors and aromas that fill my kitchen. The combination of garlic and fresh herbs really elevates the natural sweetness of the vegetables, making them irresistible. Not only is it a great side dish for any meal, but it’s also a fantastic way to ensure I’m getting my daily dose of healthy veggies. Plus, it’s super easy to customize with whatever vegetables I have on hand!

Created by

Anya Coleman

Last updated on 2026-01-18T03:13:16.630Z

When I first experimented with roasting vegetables, I quickly discovered how much the caramelization transforms their flavors. For this Garlic Herb Roasted Vegetable Tray, I like to toss seasonal veggies like bell peppers, zucchini, and carrots in a simple herb-infused olive oil before roasting. This method not only enhances their taste but also preserves their crunch—perfect for a side dish!

I learned that the key to perfectly roasted vegetables lies in not overcrowding the tray. Giving each piece space allows them to roast evenly, ensuring that every bite is bursting with flavor. This dish has become a staple in my home, and I can’t wait for you to try it!

        Why You Will Love This Recipe
        A delightful medley of seasonal vegetables
Fragrant garlic and herbs elevate the flavors
Just toss and roast for a quick and healthy side

      

Choosing the Right Vegetables

One of the best aspects of the Garlic Herb Roasted Vegetable Tray is its versatility. You can mix and match vegetables based on what is in season or available in your kitchen. Think about adding asparagus, cherry tomatoes, or even eggplant for variation. Just ensure that the vegetables you choose have similar cooking times, as this will help them roast evenly. For denser vegetables like carrots, consider slicing them thinner to ensure they cook through in the same time as lighter vegetables like bell peppers.

If you're looking to boost the nutritional profile, try using sweet potatoes or butternut squash instead of regular potatoes. These options add a lovely sweetness and pair beautifully with the garlic and herbs. Additionally, different colors not only make your dish visually appealing but also provide a wider range of nutrients, supporting a balanced diet.

Mastering the Herb Mixture

The herb mixture is where the magic happens in this recipe. To maximize flavor, I recommend using fresh herbs whenever possible; they impart a vibrant taste that dried herbs simply can't match. If fresh herbs aren't available, you can substitute dried herbs, but make sure to adjust the quantities since dried herbs are more concentrated. A general rule of thumb is to use one-third the amount of dried herbs compared to fresh.

Incorporating a splash of lemon juice or a teaspoon of balsamic vinegar into the herb mixture can also elevate the flavors even further. Acidic elements help balance the natural sweetness of the vegetables, resulting in a more complex flavor profile. Also, be careful not to overdo the oil; you want the vegetables to be lightly coated for even roasting rather than swimming in it.

Roasting Techniques for Perfect Results

Roasting vegetables at the right temperature is crucial for achieving a delicious texture. The recommended 425°F (220°C) ensures that the vegetables caramelize while maintaining some bite. If you prefer a crisper finish, consider increasing the temperature to 450°F (232°C) but monitor the cooking time closely to prevent burning. Keep an eye on the vegetables; you want them to be golden brown with slightly charred edges for that depth of flavor.

Additionally, make sure to spread the vegetables out in a single layer on the baking tray. Crowding them can lead to steaming rather than roasting, which can result in soggy vegetables. If you have a larger batch, use two trays or roast in batches to allow for ample space on the tray. You can also flip the vegetables halfway through cooking for even browning.

Ingredients

Vegetables

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

Herb Mixture

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

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large bowl, combine the broccoli, bell peppers, zucchini, carrots, and red onion.

Make the Herb Mixture

In a separate bowl, whisk together minced garlic, olive oil, thyme, rosemary, salt, and pepper.

Coat the Vegetables

Pour the herb mixture over the vegetables and toss until well-coated.

Roast the Vegetables

Spread the vegetables evenly on a baking tray. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.

Serve

Once roasted, remove from the oven and serve warm.

Enjoy!

Pro Tips

Feel free to substitute any of your favorite vegetables or add some spices for an extra kick.

Make-Ahead and Storage Tips

If you want to save time, this dish can be prepared ahead of time. You can chop the vegetables and mix them with the herb marinade the night before. Store them in an airtight container in the refrigerator, and when you're ready to roast, just spread them onto the baking sheet and cook as directed. This makes it a great option for busy weeknights or meal prep.

Leftover roasted vegetables can be stored in the refrigerator for up to 3-4 days. They can be enjoyed cold in salads or reheated in the oven or microwave. If reheating in the oven, a quick 10-15 minutes at around 350°F (175°C) will help restore some crispiness. However, avoid reheating them multiple times to maintain their texture and flavor.

Serving Suggestions

This Garlic Herb Roasted Vegetable Tray pairs wonderfully with grilled meats, fish, or as a topping for grain bowls. You can also toss them with pasta for a hearty vegetarian meal. If you're feeling adventurous, adding a sprinkle of feta or Parmesan cheese can elevate the flavors even further, combining creamy elements with the caramelized vegetables.

For an added twist, consider drizzling a homemade or store-bought balsamic glaze over the top just before serving. This will enhance the dish with a sweet and tangy finish, making it even more irresistible for guests. A fresh herb garnish, such as parsley or basil, could also add a lovely touch of color and freshness before serving.

Variations to Try

Feel free to experiment with different spice blends in place of fresh herbs for a unique flavor twist. For example, a sprinkle of smoked paprika or cumin can add warmth and complexity to the dish. Alternatively, for an Italian flair, you could add oregano and go lighter on the rosemary and thyme, while a dash of red pepper flakes could introduce a bit of heat.

Additionally, for a fun seasonal change, try incorporating roasted root vegetables like parsnips and beets during the fall and winter months. During the spring, you might opt for lighter vegetables such as snap peas and asparagus, ensuring fresh and crisp flavors throughout the year.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, but fresh vegetables yield the best results in terms of flavor and texture.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish ahead of time?

You can prep the vegetables and herb mixture earlier in the day and roast them just before serving.

→ What can I serve this with?

This dish pairs wonderfully with grilled meats or can be added to salads or grain bowls.