Oven-Sauteed Vegetables
A simple and flavorful recipe for oven-sauteed vegetables that are tender, caramelized, and perfect as a side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
2 medium carrots, peeled and sliced into 1/4-inch thick rounds
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/4-inch thick rounds
1 medium yellow squash, sliced into 1/4-inch thick rounds
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the sliced carrots, red bell pepper, yellow bell pepper, zucchini, yellow squash, and red onion.
Drizzle the olive oil over the vegetables. Sprinkle the garlic powder, dried thyme, salt, and black pepper evenly over the vegetables.
Toss the vegetables thoroughly to ensure they are evenly coated with the oil and seasonings.
Spread the vegetables in a single layer on a large rimmed baking sheet.
Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
Remove from the oven and transfer the vegetables to a serving dish.
Garnish with chopped fresh parsley before serving.