Garlic Herb Roasted Vegetable Tray

Name: Garlic Herb Roasted Vegetable Tray
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 cups carrots, sliced; 2 cups bell peppers, chopped; 2 cups zucchini, chopped; 1 cup red onion, sliced; 1 cup cherry tomatoes; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Healthy & Light

I love creating vibrant and flavorful dishes, and this Garlic Herb Roasted Vegetable Tray is one of my go-to recipes. It brings together a colorful assortment of seasonal vegetables, perfectly roasted with a blend of garlic and fresh herbs. The combination of textures and flavors is truly delightful, and it complements any main course. With minimal prep time and maximum flavor, this dish has become a staple in my kitchen, and I can't wait to share it with you!

Created by

Tabitha Green

Last updated on 2026-01-15T15:01:20.523Z

When I first made this Garlic Herb Roasted Vegetable Tray, I was surprised at how the simple ingredients came together to create such robust flavors. Roasting vegetables really brings out their natural sweetness, and adding garlic and herbs takes it to another level. I've experimented with different vegetable combinations, and I found that root vegetables like carrots and potatoes pair beautifully with the green freshness of bell peppers and zucchini.

One specific tip I discovered is to cut the vegetables into uniform sizes for even cooking. This ensures that every bite is perfectly roasted, preventing the smaller pieces from burning while the larger ones remain undercooked. The aroma that fills my kitchen while this tray is in the oven is irresistible, making it impossible to wait!

        Why You'll Love This Recipe
        Colorful and nutritious vegetable medley
Garlic aroma that fills your kitchen with warmth
Versatile side dish for any meal
Great for meal prep and leftovers

      

Choosing the Right Vegetables

The beauty of this Garlic Herb Roasted Vegetable Tray lies in its versatility. While the recipe features carrots, bell peppers, zucchini, and cherry tomatoes, you can easily customize the vegetable selection based on your seasonal favorites or what you have on hand. For instance, consider adding asparagus, Brussels sprouts, or sweet potatoes for different textures and flavors. Just be mindful of the cooking time; denser vegetables may require a little more time in the oven.

When selecting your vegetables, freshness is key. Opt for vibrant, firm produce with no blemishes to ensure optimal flavor and nutrition. For instance, the bell peppers should be shiny and crisp, while zucchini should have a slight sheen. If you're using cherry tomatoes, look for ones that feel plump; these will burst with sweetness when roasted, adding a delightful contrast to the savory garlic and herbs.

Perfecting the Roast

When roasting vegetables, the cut size plays a crucial role in achieving even cooking. Aim for uniformity—cut all the vegetables roughly the same size to ensure they roast at the same rate. For example, slice the carrots into thin rounds to match the quick-cooking nature of zucchini, ensuring both develop that golden-brown, caramelized exterior without leaving any undercooked pieces.

Another essential tip for achieving that perfect roasted finish is to avoid overcrowding the pan. If necessary, use two baking sheets to ensure the vegetables are spread out in a single layer. This allows for better airflow, helping them roast instead of steam. You’ll know they’re ready to come out when they are tender and have a slightly caramelized surface, typically around the 25-30 minute mark.

Ingredients

Here’s what you’ll need to make this flavorful Garlic Herb Roasted Vegetable Tray:

Vegetables

2 cups carrots, sliced
2 cups bell peppers, chopped
2 cups zucchini, chopped
1 cup red onion, sliced
1 cup cherry tomatoes
4 cloves garlic, minced

Herbs & Spices

2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

Feel free to swap in your favorite vegetables based on the season or what you have available!

Instructions

Follow these simple steps to create a beautiful Garlic Herb Roasted Vegetable Tray:

Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure a perfect roast.

Prepare the Vegetables

In a large bowl, combine the sliced carrots, bell peppers, zucchini, red onion, and cherry tomatoes.

Add Garlic and Seasoning

Add the minced garlic, olive oil, oregano, thyme, salt, and pepper to the vegetables. Toss well to coat everything evenly.

Roast the Vegetables

Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, giving them a delicious flavor.

Serve

Remove from the oven and let the vegetables cool slightly before serving. Enjoy as a side dish or over a bed of grains!

This dish is best served hot but also delicious at room temperature!

Pro Tips

Don’t hesitate to experiment with different herbs like rosemary or fresh basil for a unique twist.

Storage and Reheating

This roasted vegetable tray is not only delicious fresh; it also makes excellent leftovers. Store any uneaten vegetables in an airtight container in the refrigerator for up to four days. When you're ready to enjoy them again, simply reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps to retain their textures and flavors without making them soggy, unlike microwave reheating.

If you want to prepare the dish ahead of time, you can chop the vegetables and mix them with the herbs and olive oil a day in advance. Keep them in the refrigerator until you are ready to roast. This makes it a convenient choice for dinner parties or busy weeknights when you want a nutritious side dish without the last-minute fuss.

Serving Suggestions

This Garlic Herb Roasted Vegetable Tray pairs beautifully with a variety of main dishes, making it an excellent companion for grilled meats, fish, or as part of a vegetarian feast. For a complete meal, try serving it over a bed of quinoa or brown rice, allowing the flavors to meld beautifully. Drizzle a little balsamic glaze or sprinkle crumbled feta cheese just before serving for an extra layer of flavor.

For those looking for a lower-carb option, these roasted veggies also make a great topping for a leafy greens salad. Simply allow the vegetables to cool and toss them with spinach or arugula, a light vinaigrette, and some nuts or seeds for crunch. This not only boosts the nutrition of your meal but also adds delightful contrast in flavor and texture.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, but make sure to thaw and drain them well before roasting to avoid excess moisture.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

→ What other vegetables work well in this recipe?

You can add vegetables like asparagus, Brussels sprouts, or eggplant for different flavors and textures.

→ Can I make this dish ahead of time?

Yes, you can prep the vegetables and season them a few hours in advance; just roast them right before serving.