A delightful and easy-to-make roasted vegetable dish, perfect for any meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and optimal roasting results.
Chop the sweet potatoes, red onion, zucchini, and bell pepper into bite-sized pieces.
Try to cut the vegetables into similar sizes for even cooking.
In a large mixing bowl, combine the chopped vegetables and whole button mushrooms.
Mixing the vegetables thoroughly ensures even coating of the seasoning.
Drizzle the olive oil over the vegetables, then add the thyme, rosemary, basil, minced garlic, salt, and black pepper. Toss until evenly coated.
Use your hands or a spatula to ensure all vegetables are well coated.
Line a baking sheet with aluminum foil and spread the seasoned vegetables in a single layer.
A single layer prevents steaming and promotes crispiness.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Stirring halfway ensures even roasting and prevents burning.
Serve the roasted vegetables warm as a side dish or over a bed of greens for a hearty salad.
Garnish with a sprinkle of fresh herbs for added flavor and presentation.
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