Roasted Vegetable Medley with Herbs

1.Preheat your oven to 425°F (220°C).

2.Wash and chop the seasonal vegetables (4 cups) into bite-sized pieces, ensuring uniform size for even cooking.

3.In a large mixing bowl, combine the chopped vegetables with olive oil (3 tablespoons), minced garlic (3 cloves), dried thyme (1 teaspoon), rosemary, oregano, salt (1 teaspoon), and black pepper (½ teaspoon). Toss well to coat all pieces evenly.

4.Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper or a silicone baking mat to prevent sticking.

5.Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning and cooking. The vegetables should be tender and slightly caramelized on the edges.

6.Remove from the oven and let cool slightly. Taste and adjust seasoning if necessary.

7.Transfer the roasted vegetable medley to an airtight container for batch cooking. Garnish with fresh parsley (1 tablespoon) before serving if desired.

8.Store in the refrigerator and reheat portions throughout the week as needed.