Vegetable Medley with Roasted Garlic and Herbs Recipe

Description:

A vibrant and colorful medley of roasted vegetables, showcasing the deep golden-brown hues of the roasted garlic, the bright green of the broccoli and herbs, the deep red of the bell pepper, and the sunshine yellow of the squash. The vegetables are slightly tender-crisp, with a hint of sweetness and a subtle smoky flavor from the roasting process. The aroma is fragrant and inviting, with a blend of garlic, herbs, and roasted vegetables. The dish is visually appealing and has a rustic charm, ideal as a side dish or a light vegetarian meal.

Ingredients:

• - 1 large head of garlic
• - 2 tablespoons olive oil
• - 1 medium zucchini, diced
• - 1 medium yellow squash, diced
• - 1 red bell pepper, diced
• - 1 cup broccoli florets
• - 1 cup carrots, sliced
• - 1/2 cup cherry tomatoes, halved
• - 1/4 cup fresh basil, chopped
• - 1/4 cup fresh parsley, chopped
• - 1 teaspoon dried oregano
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper

Instructions:

1. 1. Preheat oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in foil. Roast for 40 minutes, or until cloves are soft and caramelized.
2. 2. While the garlic is roasting, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
3. 3. Add the zucchini, yellow squash, and red bell pepper to the skillet and cook for 5-7 minutes, stirring occasionally, until slightly softened.
4. 4. Add the broccoli and carrots to the skillet and cook for another 5 minutes, until slightly tender-crisp.
5. 5. Squeeze the roasted garlic cloves out of their skins and add them to the skillet along with the cherry tomatoes, basil, parsley, oregano, salt, and pepper. Stir to combine.
6. 6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the vegetables are tender and slightly browned. Stir halfway through cooking.
7. 7. Remove the skillet from the oven and let it cool slightly before serving.
8. 8. Garnish with extra fresh herbs, if desired.