Description
A colorful medley of roasted vegetables drizzled with rich, herb-infused cowboy butter, perfect for any occasion.
Ingredients
Scale
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes
- 1 cup mushrooms, halved
- 2 tablespoons olive oil
- 4 tablespoons cowboy butter
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon mixed herbs (thyme, oregano, etc.)
- Salt and pepper to taste
- A pinch of chili flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced zucchini, bell pepper, cherry tomatoes, and mushrooms.
- In a separate bowl, mix the cowboy butter, lemon juice, Dijon mustard, minced garlic, mixed herbs, salt, pepper, and chili flakes.
- Pour the mixture over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for about 20-25 minutes, or until the vegetables are tender and slightly browned.
- Serve hot as a side dish or enjoy them on their own.
Notes
Use fresh, seasonal vegetables for the best flavor; adjust seasoning based on taste; leftovers can be stored and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg