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Herb Roasted Veggies THM-S

Prep Time 1 hour 10 minutes
Cook Time 33 minutes
Servings 6
Author Glenda Groff


  • /4 cup olive oil
  • 2 tablespoons coconut oil
  • 1 garlic clove
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup packed fresh herbs--chives basil, oregano, thyme, etc
  • 1 pound mushrooms
  • 3 medium zucchinis or yellow squash
  • 1 pound brussel sprouts halved
  • 2 yellow pepper
  • eggplants radishes, and sweet potatoes, optional


  1. In a blender jar combine olive and coconut oils, herbs, and garlic. Blend until smooth. In a large dish combine veggies. Pour blended oil mixture over veggie and toss to coat. Layer veggies on a stoneware bar pan and sprinkle with salt and pepper. Place in oven at 325 degrees Convection Bake or 350 degrees regular bake. Bake for 35-40 minutes or until veggies are tender and slightly browned. **I like to use Convection Bake as because with the fan circulating the air the veggies roast quicker.