Best 9 Vegetarian Garlic Herb Roasted Vegetables Recipes

Discover the tantalizing flavors of vegetarian garlic herb roasted vegetables! Embark on a culinary journey where vibrant colors and irresistible aromas dance on your palate. Indulge in the symphony of roasted vegetables, perfectly caramelized and seasoned with aromatic garlic and fresh herbs. Get ready to transform ordinary vegetables into an extraordinary symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC ROASTED VEGGIES

Garlic Roasted Veggies image

These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.

Provided by Kimber

Categories Side Dish

Number Of Ingredients 10

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
1 yellow squash (cut into 1/2 in slices)
1 zucchini squash (cut into 1/2 in slices)
3 cloves garlic (minced)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

Steps:

Preheat oven to 425˚F.
Chop vegetables and place in a large bowl.
Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
Remove from oven and serve warm. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g

ROASTED ROOT VEGETABLES WITH GARLIC

Roasted Root Vegetables With Garlic image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
Serve immediately.

PAULA WOLFERT'S ROASTED VEGETABLES WITH GARLIC AND HERBS

Paula Wolfert's Roasted Vegetables With Garlic and Herbs image

This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables - and the recipe can be varied according to what is on hand. "The combination of intense, good flavors - charred tomatoes, Greek olive oil and the herb accents of parsley, dill and mint - is wonderful, she says. Imported feta cheese (this roasted version would be lovely), oily black olives and crusty bread are the best accompaniments. Oh, and wine.

Provided by Moira Hodgson

Categories dinner, lunch, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar
1 1/2 pounds medium boiling potatoes, pared, each cut into six wedges
1 pound medium red or yellow onions, each cut into six wedges
1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks
2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks
2 teaspoons fine chopped garlic
2 teaspoons fine salt
1/2 teaspoon fine ground pepper
1/3 cup fine chopped parsley
1 1/2 tablespoons chopped dill
1 teaspoon chopped fresh mint or marjoram
1/4 cup fruity extra-virgin olive oil

Steps:

Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 9 grams

HERB-ROASTED VEGETABLES

Herb-Roasted Vegetables image

Frozen vegetables can often be bland by themselves. But tossing them with a little olive oil and some seasonings and then baking brings out their wonderful flavor.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (24 ounces) frozen California-blend vegetables
3 to 4 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 144 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

HERB ROASTED VEGETABLES

Herb Roasted Vegetables image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

Preheat oven to 450 degrees Fahrenheit.
Line a 9x13-inch baking dish with foil.
In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
Toss with a slotted spoon until all vegetables are well coated.
Place seasoned vegetables in the foil-lined baking dish.
Roast in the preheated oven for 30 minutes.
Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories Side Dish Vegetables Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

VEGETARIAN GARLIC & HERB ROASTED VEGETABLES

Vegetarian Garlic & Herb Roasted Vegetables image

Make and share this Vegetarian Garlic & Herb Roasted Vegetables recipe from Food.com.

Provided by Dancer

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 round carrots (or substitute standard carrots, cut into 2-inch lengths)
4 -6 baby turnips
4 -6 baby beets
6 yukon gold potatoes (or other yellow potatoes)
1/4 cup olive oil
2 teaspoons dried herbs, such as sage,oregano and thyme
1 teaspoon salt
1 teaspoon fresh ground pepper
4 cloves garlic, minced

Steps:

Preheat oven to 350 degrees.
Trim the root ends and tops from the carrots and turnips.
Do not trim the root ends of the beets.
Trim the tops to 1/2 inch.
Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
Turn to mix well.
Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.

OVEN-ROASTED VEGETABLES WITH GARLIC

Oven-Roasted Vegetables with Garlic image

Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

6 parsnips, peeled, halved crosswise, then lengthwise
6 carrots, halved crosswise, then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled, each cut into 8 wedges
1 large head garlic, separated into cloves, peeled
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted

Steps:

Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.

Provided by Melissa Clark

Categories vegetables, side dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
1 cup whole-milk Greek yogurt
1 to 2 garlic cloves, finely grated or minced
1 tablespoon extra-virgin olive oil
Pinch each salt and freshly ground black pepper

Steps:

Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

Tips:

Choose vegetables that are firm and fresh. Avoid vegetables that are bruised or have blemishes.
Cut the vegetables into uniform-sized pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, pepper, and any other desired seasonings before roasting.
Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) until they are tender and slightly caramelized.
Serve the roasted vegetables immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a great way to add color and flavor to your meals, and they are also a good source of vitamins, minerals, and antioxidants. With a little planning and preparation, you can easily make roasted vegetables at home. So next time you are looking for a healthy and delicious side dish, give roasted vegetables a try!