Roasted Vegetables

Ingredients:

• 2 medium carrots, peeled and sliced
• 2 large bell peppers (red, yellow, or orange), seeded and diced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 small red onion, thinly sliced
• 8 ounces cherry tomatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Preparing the Vegetables

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced carrots, diced bell peppers, sliced zucchini, sliced yellow squash, thinly sliced red onion, halved cherry tomatoes, and minced garlic.
3. Drizzle the olive oil over the vegetables and toss gently to coat evenly.

Seasoning with Flair

4. Sprinkle the dried thyme, dried rosemary, dried oregano, salt, and pepper over the vegetables, ensuring that the seasoning is evenly distributed.
5. Toss the vegetables once more to incorporate the herbs and spices, allowing the flavors to meld together.

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