Garden Veggie Roast
Zucchini, squash, garlic, bell pepper, carrots, and broccoli come together in this delightful roasted veggie dish. Enhanced with a medley of fresh garden herbs, this dish is not only delicious but also incredibly healthy. Serve it over rice, pasta, or couscous for a perfect meal or as a side to your favorite protein.
Ingredients
- 1 zucchini halved and chopped
- 1 squash halved and chopped
- 2 carrots chopped thin
- 1 bellpepper sliced thin
- 5 cloves garlic smashed
- 1 head broccoli cut into small florets
- 2 tbsp olive oil extra virgin
- Kosher salt to taste
- black pepper ground, to taste
- 1 bunch fresh oregano or 1 tbsp dried
- 1 bunch fresh thyme or 1 tbsp dried
- 2 tomatoes cored and quartered
- 1 tbsp butter or ghee
Instructions
- Preheat oven to 350º F/180º C.
- Chop the zucchini and squash in half and then chop them into 1/2 inch chunks. Chop the carrots thin, and slice the bell peppers thin. Cut the broccoli into small florets, and smash the garlic and peel.
- Place all of the veggies and garlic into a large 1.5 or 2.5 quart baking dish with a lid. Pour over the olive oil, salt and pepper to taste (lean a little heavier on the salt as all of these vegetables will need it), and fresh oregano and thyme.
- Place the lid on and give a good shake to help coat all of the veggies with the olive oil and seasoning.
- Place in the oven for 25 minutes but set the timer for 15 minutes. Once 15 minutes have expired, grab both sides of the baking dish (thumbs over the lid to keep it in place) with oven mitts and shake to toss again.
- Set back in the oven for an additional 5 minutes. Remove from the oven and add in the tomatoes and butter or ghee. Then place the lid back on, and shake to toss again. Place back in the oven for an additional 5 minutes.
- Serve over a bed of rice or couscous, and salt and pepper to taste.
Notes
If you like a crispier veggie, then shave 5 minutes off of the bake time.
Enjoy your Garden Veggie Roast!