Go Back
Garlic Herb Roasted Veggie Bowls are more than just a meal; they are a colorful celebration of seasonal produce, infused with aromatic herbs and spices that transform simple ingredients into a culinary delight. This recipe is not only a feast for the eyes but also a powerhouse of nutrition, making it an ideal choice for lunch or dinner. Whether you are a seasoned cook or just beginning your culinary journey, this recipe is designed to be straightforward and accessible, allowing anyone to prepare a satisfying and wholesome dish.

Garlic Herb Roasted Veggie Bowls

Dive into the vibrant world of Garlic Herb Roasted Veggie Bowls, a perfect blend of colorful seasonal vegetables infused with aromatic herbs. This easy-to-follow recipe not only tantalizes your taste buds but also nourishes your body with essential nutrients. Ideal for lunch or dinner, it's adaptable to fit any dietary needs. Discover how to create a delicious and wholesome meal that brings joy to your kitchen and your table, whether you’re a culinary novice or a seasoned chef.
Print Recipe Pin Recipe

Ingredients
  

2 cups broccoli florets

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium red onion, sliced

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup cooked quinoa or brown rice

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, zucchini, red bell pepper, cherry tomatoes, and red onion.

      In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper until well combined.

        Pour the garlic herb mixture over the vegetables and toss until all the veggies are evenly coated.

          Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper.

            Roast the veggies in the preheated oven for 25-30 minutes, or until they're tender and slightly caramelized. Stir halfway through to ensure even cooking.

              While the veggies roast, prepare the quinoa or brown rice according to package instructions.

                Once the veggies are done, remove them from the oven and let them cool slightly.

                  To assemble the bowls, spoon a serving of quinoa or brown rice into each bowl. Top with the roasted veggies and garnish with fresh parsley.

                    Serve with a lemon wedge on the side for a burst of freshness. Enjoy your delicious Garlic Herb Roasted Veggie Bowls!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4