Name: Italian Herb Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g zucchini, cut into half-moons about 1.5 cm thick.; 300 g carrots, cut into slices about 0.5 cm thick.; 300 g bell peppers, deseeded and cut into squares.; 3 tablespoons olive oil.; 2 teaspoons Kabatilo Market Italian Herb Seasoning.

Roasted vegetables — zucchini, carrots and bell peppers — with olive oil and Kabatilo Market Italian Herb Seasoning.

Illustrative image of roasted zucchini pieces, carrot slices and bell pepper squares with browned edges and Italian herb flecks, in an off-white bowl, viewed directly overhead.

4 servings · 15 min prep · 35 min cook

Ingredients

300 g zucchini, cut into half-moons about 1.5 cm thick.
300 g carrots, cut into slices about 0.5 cm thick.
300 g bell peppers, deseeded and cut into squares.
3 tablespoons olive oil.
2 teaspoons Kabatilo Market Italian Herb Seasoning.

Instructions

Preheat the oven to 200°C and line a large baking tray with baking paper.
Toss the vegetables with the olive oil and Italian Herb Seasoning until evenly coated.
Spread the vegetables in one layer, using two trays if needed to avoid crowding.
Roast for about 30 to 35 minutes, turning after about 15 minutes, until the carrots are tender and the edges are browned.
Serve the vegetables as a side dish.

Product used

Italian Herb Seasoning