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; 2 cups bell peppers (mixed colors), chopped; 2 cups zucchini, sliced; 1 cup cherry tomatoes; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 3 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Healthy & Light

I truly adore creating a vibrant Garlic Herb Roasted Vegetable Tray! It’s a delightful way to showcase seasonal veggies, infused with aromatic herbs and plenty of garlic. Preparing this dish is not only easy but also allows for a fantastic mix of flavors. I love to experiment with whatever vegetables are fresh in my fridge, and the roasting process brings out their natural sweetness. This tray is perfect for gatherings or even as a wholesome side for family dinners. Trust me, you'll want to dive into this colorful medley.

Created by

Penelope Dawson

Last updated on 2026-01-15T15:16:23.786Z

When I first made this Garlic Herb Roasted Vegetable Tray, I was amazed at how simple ingredients could transform into something so delightful. The secret is in the herbs; I like to use a mix of thyme, rosemary, and oregano to give the vegetables a fragrant touch. I also ensure the garlic is finely chopped for maximum flavor throughout the dish.

One specific tip I've learned is to cut the vegetables into uniform pieces. This ensures they roast evenly, giving each bite that perfect balance of texture and taste. Plus, it makes them look visually appealing on the tray!

        Why You'll Love This Recipe
        The aromatic blend of garlic and herbs elevates everyday vegetables to gourmet status.
Colorful presentation makes this dish a centerpiece for any meal.
Perfectly roasted veggies are delicious hot, and surprisingly great as leftovers.

      

Choosing the Right Vegetables

When preparing your Garlic Herb Roasted Vegetable Tray, selecting the freshest seasonal vegetables can elevate the dish significantly. Each vegetable brings its own flavor and texture, impacting the final result. Broccoli florets deliver a satisfying crunch, while bell peppers add sweetness and color. Zucchini brings moisture, ensuring the tray remains juicy. Always look for vibrant, firm produce without blemishes to ensure quality. If desired, you can easily substitute in other veggies like asparagus, carrots, or sweet potatoes, allowing for personalization of flavors and textures.

Before roasting, consider breaking down tougher vegetables into smaller, uniform pieces to ensure even cooking. For example, slicing zucchini into half-moons or cutting bell peppers into strips allows for better caramelization. Additionally, cutting cherry tomatoes in half can help them roast faster and enhance their sweetness. Keep in mind that denser vegetables like carrots or potatoes may require longer cooking times, so adjust the roasting time accordingly to achieve balanced doneness across your tray.

Mastering the Roasting Process

The roasting technique is essential for unlocking the natural sweetness of your vegetables while achieving the desired texture. Spread your seasoned vegetable mix in a single layer on a parchment-lined baking sheet; this promotes even cooking and prevents steaming. If the vegetables are overcrowded, they will steam rather than roast, leading to a less desirable outcome. To avoid this, consider using two baking sheets if needed, allowing each piece to have room for heat circulation.

During the roasting process, keep an eye on the vegetables as they cook. After about 15 minutes, give them a gentle toss using a spatula to ensure all sides are evenly exposed to the heat. Look for visual cues: vegetables should be tender yet slightly crisp, with golden edges and caramelized spots. If you prefer extra char, you can turn on the broiler for the last 2-3 minutes, but watch closely to prevent burning.

Ingredients

Vegetables and Herbs

2 cups broccoli florets
2 cups bell peppers (mixed colors), chopped
2 cups zucchini, sliced
1 cup cherry tomatoes
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
3 tablespoons olive oil
Salt and pepper to taste

Feel free to swap in your favorite seasonal vegetables!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large mixing bowl, combine the broccoli, bell peppers, zucchini, and cherry tomatoes.

Add Seasoning

Stir in the minced garlic, thyme, rosemary, oregano, olive oil, salt, and pepper until all vegetables are well coated.

Roast the Veggies

Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and slightly caramelized.

Serve

Remove from the oven and serve warm as a side dish or on a platter for sharing.

Garnish with fresh herbs if desired before serving!

Pro Tips

For added flavor, consider squeezing a bit of lemon juice on the vegetables just before serving.

Storage and Reheating Tips

Leftover Garlic Herb Roasted Vegetables can be stored in an airtight container in the refrigerator for up to four days. This makes them perfect for meal prep! They can be enjoyed cold in salads or gently reheated in the oven. To reheat, place in a 350°F (175°C) oven for about 10-15 minutes, tossing halfway through until warmed through. This method helps maintain their texture, preventing them from becoming mushy in the microwave.

If you're interested in freezing, ensure the vegetables are cooled completely before transferring them to a freezer-safe bag or container. Frozen roasted vegetables can last for up to three months, but for the best flavor and texture, consume them sooner. When ready to eat, simply reheat from frozen in the oven or sauté in a saucepan over medium heat, adding a splash of olive oil for flavor.

Serving Suggestions and Pairings

This Garlic Herb Roasted Vegetable Tray is versatile and can be served in numerous ways. As a vibrant side dish, it pairs beautifully with grilled chicken or fish. You can also elevate a simple pasta dish by tossing in these roasted veggies for added nutrition and flavor. If you're hosting a gathering, consider serving them as a colorful appetizer on a large platter, drizzled with balsamic glaze for extra depth.

For a plant-based option, toss the roasted vegetables into cooked quinoa or couscous, creating a hearty bowl. Top with fresh herbs and a squeeze of lemon to brighten the dish. The possibilities are endless, and these vegetables can seamlessly integrate into various cuisines while maintaining their delicious flavor profile.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but adjust the cooking time since they may require longer to roast.

→ What other vegetables can I use?

Feel free to use asparagus, carrots, or eggplant. Just ensure uniform sizes for even roasting.

→ Can I meal prep this dish?

Absolutely! Roasted vegetables can be stored in the fridge for up to 4 days, making them great for meal prep.

→ How can I make this dish vegan?

This recipe is already vegan! No animal products are used.