Herb Roasted Vegetables September 21, 2017 By Jump to recipe Herb Roasted Vegetables September 21, 2017 by EIR Category Recipes Persons 3 Ingredients 1 medium ZUCCHINI W/SKIN, 1 medium EIGHT BALL SQUASH, RAW, all varieties 1 medium RED PEPPER, SWEET, RAW 6 spears ASPARAGUS, RAW 1 medium CARROT, RAW 2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined 1 clove GARLIC, RAW 1/2 tsp OREGANO, DRIED 1/2 tsp BASIL, DRIED 1/2 tsp ROSEMARY, DRIED 1/2 tsp THYME, DRIED 1/4 tsp SALT, SEA 1/4 tsp BLACK PEPPER, GROUND Instructions Preheat oven to 375 degrees. Wash and prep all vegetables. Slice squash and cut red peppers into strips. Slice carrots and trim asparagus. Place all vegetables on a baking sheet and coat with olive oil. Mix the chopped garlic and spices in a small bowl then season vegetables. Bake for approximately 15 minutes. Tags 20 minute sides, easy sides, healthy recipes, herb roasted vegetables, recipes, roasted vegetables, vegan diet, vegetarian diet © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.