Thyme roasted vegetables

By Mary Berg
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Total Time


  • 2 zucchinis, halved lengthwise and cut into 2-centimeter thick slices
  • 1 delicata squash (sweet potato squash), halved lengthwise, seeded and cut into 2 centimeter thick slices
  • 2 red bell peppers, cut into 2 centimeter chunks
  • 16 plum tomatoes, halved and seeded
  • 5 cloves garlic, unpeeled
  • 2 small red onions, peeled and cut into 8 wedges each
  • 6 sprigs fresh thyme
  • 3-4 tablespoons (45 millilitres) olive oil
  • 3 tablespoons (30 millilitres) balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper


  1. Heat oven to 375°F (190°C).
  2. Toss zucchini, squash, bell pepper, tomatoes, unpeeled garlic, onion and thyme on a large rimmed baking sheet.
  3. Drizzle with olive oil and balsamic vinegar and season with salt and pepper; toss to coat.
  4. Roast for 35 to 40 minutes (plus 20 minutes to roasting time for browning), stirring about halfway through.
  5. Remove the sprigs of thyme and garlic aside (if desired) and serve vegetables as is or use to make Roasted Panzanella Salad or Roasted Vegetable Soup.


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