A delightful medley of roasted vegetables seasoned with aromatic herbs, perfect for a healthy and delicious side dish.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a perfect roast.
Lightly coat a baking sheet with olive oil spray.
Using a spray helps to evenly distribute the oil without overdoing it.
Slice the bell peppers, zucchini, and red onion into even-sized pieces.
Uniform sizes ensure even cooking.
Arrange the sliced vegetables and artichoke hearts on the prepared baking sheet.
Avoid overcrowding the vegetables to allow proper roasting.
Sprinkle the vegetables with thyme, salt, and black pepper.
Seasoning evenly enhances the flavor of each piece.
Roast the vegetables in the oven for 20-25 minutes, or until tender and golden brown.
Stir the vegetables halfway through roasting for even browning.
Remove the vegetables from the oven and let them cool slightly.
Allowing the vegetables to cool slightly makes them easier to handle.
Serve the roasted vegetables warm as a side dish or incorporate them into your favorite recipes.
Garnish with fresh herbs like parsley or basil for added freshness.
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