Herb Roasted Vegetables

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HANE Tincture 101 June 2024

Just imagine row after row of amber and cobalt blue bottles lining the shelves of your herbal dispensary, each neatly labeled and filled with various shades of yellow, green, and brown herbal tinctures that you’ve crafted for a specific purpose. In the online, self-paced Tincture Making 101 Mini Course, we explore the craft of tincture making from the ground up, giving you a solid foundation that will prepare you to make, use, and formulate tinctures confidently! 

This is the perfect time for the tincture course - plants are growing abundantly and you ought to take advantage of that, to harvest and prepare your herbal preparations ready for the winter. 

Herb Roasted Vegetables

A great herb roasted vegetables recipe here - so quick to put together.

It's a good idea to use it as a side dish with plain roasted or baked meat or fish.

If you have vegetarians to cater for, this would be a great dish - add some more varieties of vegetables - I would suggest fennel, small whole carrots (chantenay variety) eggplant (aubergine) 

Have a look round the store to see what vegetables would be suitable as roasted.

This dish would also make a great pasta dish for vegans, vegetarians or non-meat day meals. Chop the vegetables into smaller chunks and adjust the cooking time, you'll need a bit less time.

Stir into cooked pasta and serve with some extra olive oil or grated parmesan cheese (there are vegan varieties available).

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Herb Roasted Vegetables

  • 2 tablespoons olive oil
  • 2 red peppers
  • 2 red onions
  • 2 zucchini (courgettes)
  • 4 tomatoes, quarterd
  • 1 butternut squash
  • 2 peeled and crushed garlic cloves
  • black pepper and salt to taste
  • handful of chopped parsley mixed with basil, sage, thyme, dill depending on your taste

Your oven needs to be at 400F, Mark 6 gas 200C.

De-seed the peppers and cut into large chunks. You can leave some seeds in the pepper which will make the dish a bit hotter, spicy hotter. 

Cut the onions into similar sized wedges.

Slice the zucchini (courgettes) - about 1 inch chunks.

Chop butternut squash into similar sized pieces.

Put the oil into a roasting tray and add the garlic.

Tip the vegetables in and stir around to coat.

Roast for about 30 minutes until the vegetables are beginning to soften.

Sprinkle the herb mixture over and stir. Then cook for another 10 minutes or so.

You can use the oven for two things, so it's economical - also, you save time having to check for the vegetables to be ready, using pans on the stove top.

It is such a simple recipe, but so effective. I use it a lot - it gets a good variety of veg in us and it's no trouble to cook. You could get your recommended five portions a day in one dish!

You can have roasted potatoes around your meat or bake them in their skins to go with this.

I sometimes add baby new potatoes to be roasted at the same time - put them into the dish for about 15 minutes, then add the rest and start the above timings from then.

Alternatively, par boil the potatoes for around 10 minutes, drain them and put in the dish at the same time. Coat them in the oil and cook alongside the other chopped veg - a true 'all in one'. 

Choose the herbs you like best to go with the parsley - dill for fish, sage for pork or chicken, mint for lamb for example - your choice.

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Herb Roasted Vegetables


Herb Roasted Vegetables

Such a versatile and simple to put together vegetable dish. Great with plain grilled meat or fish and ideal for vegetarians as a main. Put it together and it cooks itself but looks and tastes like you've spent hours in the kitchen.

Prep Time: 5 minutes

Cook time: 0 minutes

Yield: 4

Main Ingredient: mixed vegetables

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