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Lemon Herb Roasted Vegetables

Lemon Herb Roasted Vegetables prepared dish

This vibrant dish features a medley of seasonal vegetables roasted to perfection with a zesty lemon herb dressing. The combination of fresh herbs and citrus elevates the natural flavors of the vegetables, making it a delightful side or main dish. Enjoy this healthy, fat-free option that is both nutritious and satisfying!

This recipe is mediterranean style, dinner, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include bell pepper, garlic, carrots, black pepper.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 cup bell pepper (chopped)
  • 3 cloves garlic (minced)
  • 1 cup carrots (sliced)
  • 1 tsp black pepper
  • 1 tbsp fresh parsley (chopped)
  • 1 tbsp fresh thyme (chopped)
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup red onion (chopped)
  • 3 tbsp lemon juice
  • 2 cups zucchini (sliced)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the sliced zucchini, chopped bell pepper, sliced carrots, and chopped red onion.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, chopped thyme, salt, and black pepper.
  4. Pour the dressing over the vegetables and toss until they are evenly coated.
  5. Spread the vegetables in a single layer on a baking sheet.
  6. Roast in the preheated oven for 25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  7. Remove from the oven and serve warm.

Nutrition (per serving)

  • Calories: 130
  • Protein: 3 g
  • Fat: 6 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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