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Easy Roasted Veggies

Quick roasted vegetables make for a fresh and colorful weeknight dinner side dish. Experiment with different veggies, herbs and seasonings to make it your own.


From the Kitchen of Kimme Hargrove


2 cloves garlic

2 tablespoons olive oil

1 teaspoon fresh thyme, chopped

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 zucchini, sliced

1 yellow squash, sliced

1 bell pepper (any color), sliced

Grape tomatoes, halved

Shredded Parmesan cheese


Preheat oven to 400°F.


In a large bowl, combine garlic, olive oil, herbs and seasonings. Toss in the chopped veggies and let sit for 5 minutes.


Spread the marinated veggies on a baking sheet, and sprinkle Parmesan cheese on top.


Bake 20-25 minutes, until veggies are tender.

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