Name: Herb-Infused Roasted Vegetables Medley
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 Tbsp olive oil, divided; 1 1/4 lbs baby red potatoes, halved; 1 1/2 Tbsp minced garlic; 1 Tbsp minced fresh rosemary; 12 oz green beans, ends trimmed; 1 lb medium carrots, peeled and cut into 1-inch pieces; Salt and freshly ground black pepper; 2 shallots, peeled and quartered; 1 Tbsp minced fresh thyme

Mixed Vegetable Dish

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Discover the delightful combination of tender potatoes, carrots, green beans, and shallots, all roasted to perfection and seasoned with a mouth-watering blend of garlic and fresh herbs. This versatile and easy-to-make side dish complements any meal and will have everyone asking for seconds!

Vegetarian

Paleo

Whole 30

Mediterranean

Vegan

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Fresh Vegetables

gram

red potato

Seasonings

minced garlic

fresh rosemary

green beans

carrot

Salt & Pepper

shallot

fresh thyme

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin K

Vitamins

Vitamin E

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

Beta-carotene

Vitamin C

Riboflavin (B2)

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A perfect blend of garden fresh zucchini and summer squash, marinated in herb-infused olive oil-lemon blend, skewered, then grilled to perfection. Tossed with charred red onions, this dish is a celebration of summer's bounty. The marinade, which also serves as a dressing, brings zesty, herby flavors that brighten up the natural sweetness of the vegetables. Ideal as a side dish on a warm day or as a healthy main course.

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Herb-Infused Roasted Vegetables Medley

Baking Goods

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/herb-infused-roasted-vegetables-medley-2705636-3.jpeg

Preheat oven to 400°F (205°C) and line a rimmed 18x13-inch baking sheet with parchment paper.

In a large bowl, toss together baby red potatoes, medium carrots, green beans, and quartered shallots with 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and freshly ground black pepper to taste.

Transfer the vegetable mixture onto the prepared baking sheet, spreading it into an even layer.

Roast the vegetables in the preheated oven for 20 minutes.

After roasting for 20 minutes, remove the baking sheet from the oven and add the minced garlic to the vegetables, tossing to combine.

Roast the vegetables for an additional 20 minutes, or until tender and slightly browned.

Serve the Herb-Infused Roasted Vegetables Medley warm and enjoy!

Herb-Infused Roasted Vegetables Medley

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