Simple Garden-to-Plate Herb-Infused Roasted Veggie Medley Recipe
A satisfying herb-infused roasted veggie medley creates vibrant harmony on busy weeknights. Spice up weekday dinners with nature's rainbow ready for the whole family.
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
Ingredients
- 2 tbsps olive oil
- 10 oz (280 g) baby potatoes, halved
- 8 oz (226 g) carrots, scrubbed and cut into 2-inch pieces
- 6 oz (170 g) zucchini, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- Salt, to taste
- Freshly ground black pepper, to taste
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