Garlic Roasted Vegetables
A delicious and simple side dish featuring roasted vegetables infused with garlic, perfect for any meal.
Ingredients
Main Ingredients
- 2 cups Bell peppers, chopped
- 2 cups Zucchini, chopped Can substitute with eggplant
- 2 cups Carrots, chopped Can substitute with sweet potatoes
- 4 cloves Garlic, minced More garlic can be used for deeper flavor
- 2 tablespoons Olive oil Helps with roasting
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop the bell peppers, zucchini, and carrots into bite-sized pieces.
- In a large bowl, combine the vegetables with minced garlic, olive oil, salt, and pepper.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Serve immediately as a side dish or enjoy as a healthy main course.
Notes
Cooked veggies keep for 3-4 days in the fridge. Reheat gently in a skillet. For a kid-friendly version, cut veggies small and toss with a pinch of brown sugar.