Easy Herb Lemon Roasted Veggie Medley with Zesty Fresh Flavor

Why Make This Recipe

If you’re looking for a healthy, colorful, and flavorful side dish, this Easy Herb Lemon Roasted Veggie Medley is perfect for you. Not only is it simple to prepare, but it also packs a punch with fresh herbs and zesty lemon. Whether you’re serving it at a family dinner or for meal prep, this medley will brighten up any plate.

How to Make Easy Herb Lemon Roasted Veggie Medley

Ingredients

• 4 medium Carrots (firm, for natural sweetness)
• 2 medium Zucchini (firm, to prevent sogginess)
• 1 large Red Bell Pepper (for vibrant color and subtle sweetness)
• 1 large Red Onion (provides mild sharpness)
• 1 cup Cherry Tomatoes (halved for burst of juice)
• 2 tablespoons Fresh Thyme (earthy, slightly minty flavor)
• 2 tablespoons Fresh Rosemary (adds piney aroma)
• 2 tablespoons Fresh Parsley (for fresh brightness)
• 4 cloves Garlic (minced for aromatic punch)
• 1 Lemon (Zest & Juice for freshness and acidity)
• 3 tablespoons Extra Virgin Olive Oil (for even roasting)
• 1 teaspoon Sea Salt (to taste)
• 1 teaspoon Freshly Ground Black Pepper (to taste)

Directions

1. Preheat your oven to 425°F (220°C).
2. Wash and cut the carrots, zucchini, red bell pepper, and red onion into bite-sized pieces.
3. Place all the chopped vegetables in a large bowl.
4. Add the halved cherry tomatoes, minced garlic, fresh thyme, rosemary, and parsley to the bowl.
5. Zest the lemon directly into the bowl, and then squeeze in the lemon juice.
6. Drizzle the olive oil over the veggies, then sprinkle with sea salt and black pepper.
7. Toss everything together until the vegetables are well coated.
8. Spread the vegetable medley evenly on a baking sheet lined with parchment paper.
9. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly golden.
10. Remove from the oven and let cool slightly before serving.

How to Serve Easy Herb Lemon Roasted Veggie Medley

This Roasted Veggie Medley makes a great side dish for grilled meats, fish, or as part of a vegetarian meal. You can also mix it into pasta, grain bowls, or serve it on top of a fresh salad for extra crunch and flavor.

How to Store Easy Herb Lemon Roasted Veggie Medley

To store leftovers, place the roasted veggies in an airtight container. You can keep them in the fridge for up to 3 days. Reheat them in the oven or microwave before serving again.

Tips to Make Easy Herb Lemon Roasted Veggie Medley

• Cut the vegetables into similar sizes for even cooking.
• Feel free to add your favorite seasonal vegetables for variety.
• For extra crunch, you can add nuts like almonds or walnuts halfway through roasting.

Variation

You can mix in different herbs like basil or oregano for a unique flavor twist. Adding a sprinkle of parmesan cheese just before serving can also enhance the taste.

FAQs

Can I use frozen veggies for this recipe?
Yes, you can use frozen veggies, but adjust the cooking time as they may need extra roasting to get rid of excess moisture.

What other herbs can I use?
You can use any fresh herbs you like, such as basil, cilantro, or dill, to give your veggies a different flavor profile.

Is it necessary to use lemon?
While lemon adds a fresh zing, you can skip it if preferred. Consider adding a splash of vinegar for acidity instead.

Easy Herb Lemon Roasted Veggie Medley

A healthy, colorful, and flavorful side dish made with fresh herbs and zesty lemon. Perfect for any meal prep or family dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetables

• 4 medium Carrots (firm, for natural sweetness)
• 2 medium Zucchini (firm, to prevent sogginess)
• 1 large Red Bell Pepper (for vibrant color and subtle sweetness)
• 1 large Red Onion (provides mild sharpness)
• 1 cup Cherry Tomatoes (halved for burst of juice)

Herbs and Seasoning

• 2 tablespoons Fresh Thyme (earthy, slightly minty flavor)
• 2 tablespoons Fresh Rosemary (adds piney aroma)
• 2 tablespoons Fresh Parsley (for fresh brightness)
• 4 cloves Garlic (minced for aromatic punch)
• 1 whole Lemon (Zest & Juice for freshness and acidity)

Oil and Seasoning

• 3 tablespoons Extra Virgin Olive Oil (for even roasting)
• 1 teaspoon Sea Salt (to taste)
• 1 teaspoon Freshly Ground Black Pepper (to taste)

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. Wash and cut the carrots, zucchini, red bell pepper, and red onion into bite-sized pieces.
3. Place all the chopped vegetables in a large bowl.
4. Add the halved cherry tomatoes, minced garlic, fresh thyme, rosemary, and parsley to the bowl.
5. Zest the lemon directly into the bowl, and then squeeze in the lemon juice.
6. Drizzle the olive oil over the veggies, then sprinkle with sea salt and black pepper.
7. Toss everything together until the vegetables are well coated.
8. Spread the vegetable medley evenly on a baking sheet lined with parchment paper.

Cooking

1. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly golden.
2. Remove from the oven and let cool slightly before serving.

Notes

Cut the vegetables into similar sizes for even cooking. Feel free to add your favorite seasonal vegetables for variety. For extra crunch, you can add nuts like almonds or walnuts halfway through roasting. You can mix in different herbs like basil or oregano for a unique flavor twist. Adding a sprinkle of parmesan cheese just before serving can also enhance the taste.