Herb-roasted vegetables

A big tray of seasonal vegetables roasted in the oven with garlic and herbs: simple, colourful and full of caramelised flavour. Perfect as a side dish or a light main with a grain or a protein.

Preparation: 15 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 150 kcal · 2 g protein · 9 g carbohydrate · 11 g fat

Ingredients

• 1 courgette
• 1 pepper
• 1 aubergine
• 2 carrots
• 1 red onion
• 3 tbsp of olive oil
• 1 tsp of herbes de Provence

Method

1. Cut all the vegetables into even-sized pieces.
2. Coat them in oil, garlic, herbs, salt and pepper.
3. Spread out on a baking tray in a single layer.
4. Roast for 35 minutes at 200°C, stirring halfway through.

Nutritional benefits

Roasted vegetables keep their fibre, vitamins and antioxidants, and caramelisation brings out intense flavours without added sugar. With just a drizzle of olive oil, the dish stays light and colourful. A healthy, versatile base, ideal as a side or as a main with a protein and a grain.

Variations and substitutions

• Depending on the season: pumpkin, broccoli, parsnip, beetroot.
• With balsamic vinegar for extra caramelisation.
• With curry powder or smoked paprika.
• As a base for a buddha bowl or a warm salad.

Storage and making ahead

Keep for 4 days and can be reheated: perfect for meal prep to top bowls and salads.

💡 Good to know

Cut the vegetables into pieces of similar size so they cook evenly, and do not overcrowd the tray so they roast rather than steam.

Also read

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: courgette · pepper · aubergine · carrots · onion.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.