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Roasted Green Vegetable Medley

Close-up of green vegetables
Prep Time
45 min

A mix of zucchini, asparagus, and green beans seasoned with herbs and Parmesan.

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ingredients

1
zucchini
1
bunch asparagus, trimmed
½
lb(s) green beans, trimmed
2
Tbsp olive oil
1
clove garlic, minced
1
tsp fresh thyme leaves, minced
1
tsp fresh oregano leaves, minced
1
tsp kosher salt
½
tsp freshly ground black pepper
½
tsp crushed red pepper
½
cup grated Parmesan
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directions

Step 1

Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.

Step 2

Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.

Step 3

When ready to roast, preheat the oven to 425ºF. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

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