Technicolored Oven Roasted Veggies with Fresh Herbs and Lemon Zest

Technicolored Oven Roasted Veggies with Fresh Herbs and Lemon Zest

It’s the time of year when I start thinking about shedding my ‘winter coat’ in anticipation of our summer week at the lake. I have had several convos with ladies in my same situation ((you know who you are)) & we all agree: the coat MUST go.


I have found (for me personally) everything that tastes good {insert carbs} wants to stay attached to me – in places I don’t want or need it to stay.  Oh, and in case you didn’t know by now: ‘I love FOOD!!’.  So for the next 6 weeks, I am challenging myself to love food and leave carbs. It isn’t the easiest thing for me to do for several reasons:

– carbs are inexpensive & I cook for a lot of humans, so they are VERY budget friendly.

– carbs taste so good (newsflash right??).

– carbs include ALL sweets (boo).

– HOW do I taste test and season carbs I am preparing for the fam & maintain my carb-fast??


All issues I will have to overcome!

It is a little more work for me but that’s okay – this fluffy winter coat is officially OUT of SEASON!! haha!! The night I made these oven roasted veggies, I also made one of my favorite meals ((using the pressure-cooker, yay!!)) red beans & rice. I love them so much & seasoning them with bay leaves and Old Bay makes them perfect…but red beans & rice is carb-loaded, so I had to pass and it was SO hard. But, I had a treat in the oven that boosted my self-control: Technicolored Oven Roasted Veggies – with fresh herbs, lemon zest and a dash of freshly grated parm. IMG_8361

I loved them & I think you will too. So, if you are interested and/or need to shed your coat too, I will be posting my low-fat carb-free delights. We will just see where I end up in six weeks.

ROYGBIV Oven Roasted Veggies with Fresh Herbs and Lemon Zest
A colorful medley of veggies - seasoned to perfection, topped with a surprise zing of lemon zest & oven roasted until crisp. YUM.
Write a review
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
262 calories
27 g
5 g
16 g
6 g
2 g
366 g
169 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 262
Calories from Fat 145
% Daily Value *
Total Fat 16g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 5mg
Sodium 169mg
Total Carbohydrates 27g
Dietary Fiber 9g
Sugars 11g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 medium yellow squash, quartered and sliced
  2. 2 medium carrots, sliced
  3. 1/2 medium yellow onion (or two shallots), chopped
  4. 1/4 cauliflower, chopped (I used purple cauliflower)
  5. 10 sprigs of fresh thyme
  6. 1/4 c chopped fresh parsley
  7. 2 T freshly grated parm cheese
  8. zest of 1 lemon
  9. canola oil
  10. Trader Joes everyday seasoning (or another steakhouse grinder)
  1. Preheat oven to 400°. Line baking sheet with parchment paper. Chop all veggies in same thickness, size to ensure even baking. Place veggies on the baking sheet, top with herbs, zest, parm & canola oil. Season. Toss to combine evenly.
  2. Place in oven, roast for 20 minutes. Give veggies a toss halfway through roasting time & bake 20 more minutes.
  3. Remove from oven and serve.
Food for a Year: