Roasted Vegetable Medley
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss together the bell peppers, zucchini, yellow squash, red onion, and garlic with the olive oil, thyme, rosemary, salt, and black pepper.
- Spread the vegetables out in a single layer on a large baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring once or twice during cooking.
- Serve the roasted vegetable medley hot, garnished with chopped fresh parsley if desired.
Enjoy your delicious and healthy roasted vegetable medley!