Name: Layered Roast Summer Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 zucchinis, sliced; 2 yellow squash, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 3 cloves of garlic, minced; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste

How To Make Layered Roast Summer Vegetables

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 zucchinis, sliced
2 yellow squash, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 cloves of garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the sliced zucchinis, yellow squash, red bell pepper, yellow bell pepper, and red onion with olive oil, minced garlic, dried thyme, dried oregano, salt, and pepper.
Arrange the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Serve the layered roast summer vegetables as a side dish or as a main course with a sprinkle of fresh herbs on top.