Marjoram Roasted Vegetables Recipe



  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 small red onion, cut into wedges
  • 10-12 cherry tomatoes


  • 3 tablespoons olive oil
  • 1 tablespoon dried marjoram
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)


  • ¼ cup grated Parmesan cheese


  • Preheat oven: Preheat your oven to 425°F (220°C).
  • Prepare the vegetables: Wash and slice the zucchini and squash into rounds. Cut the bell peppers into large chunks and the red onion into wedges. Keep the cherry tomatoes whole.
  • Mix with seasoning: In a large bowl, combine all the vegetables with olive oil, marjoram, salt, pepper, and garlic powder (if using). Toss well until the vegetables are evenly coated.
  • Arrange on baking sheet: Spread the seasoned vegetables in a single layer onto a large baking sheet. Ensure there’s some space between the pieces for even roasting.
  • Roast: Roast the vegetables in the preheated oven for 20-25 minutes. Toss them halfway through for even browning. The vegetables are done when they are tender and slightly charred at the edges.
  • Optional Parmesan: If you want a cheesy touch, sprinkle Parmesan cheese over the roasted vegetables during the last 5 minutes of cooking.
  • Serve: Serve immediately while warm and enjoy!


  • Customize the vegetables: This recipe works with a variety of vegetables. Feel free to add other options like eggplant, broccoli florets, carrots, or potatoes. Just adjust the cooking time based on the vegetables’ thickness and density.
  • Fresh herbs: If you have fresh marjoram, use 2 tablespoons of chopped fresh herbs instead of dried. You can also add other fresh herbs like thyme or oregano.
  • Make it a meal: Serve your roasted vegetables with grilled chicken, fish, tofu, or toss them with pasta and your favorite sauce.

Enjoy this flavorful and easy dish!


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