Roasted Vegetable Medley (Printable)
Seasonal vegetables roasted to tender perfection with herbs and olive oil for vibrant flavor.
# What You Need:
→ Fresh Vegetables
01 - 2 medium carrots, peeled and sliced
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium zucchini, sliced
05 - 1 small red onion, cut into wedges
06 - 7 ounces cherry tomatoes, halved
07 - 1 small eggplant, cut into 1-inch cubes
→ Seasonings
08 - 3 tablespoons olive oil
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried Italian herbs (thyme, oregano, rosemary)
12 - 2 garlic cloves, minced
→ To Finish
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - 1 tablespoon balsamic vinegar (optional)
# How to Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large bowl.
03 - Drizzle olive oil over the vegetables, sprinkle with sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Remove from the oven. Drizzle with balsamic vinegar and sprinkle with fresh parsley if desired. Serve warm.
# Expert Tips:
01 -
- The vegetables caramelize just enough to taste sweet and rich, making you forget you're eating something healthy.
- It's genuinely flexible—you can throw in whatever's at the farmers market or hiding in your fridge without derailing the whole thing.
- One tray, minimal cleanup, and somehow tastes even better the next day cold or reheated.
02 -
- Don't crowd the pan—if vegetables overlap too much they'll steam instead of roast, and you'll miss out on those caramelized, slightly crispy edges that make this dish special.
- Stir halfway through cooking; the vegetables closest to the edges brown faster and benefit from a rotation to the center.
03 -
- Pat your vegetables dry before tossing with oil—any surface moisture will cause steam and prevent proper caramelization.
- Use a hot oven; the temperature matters as much as the time, so let it fully preheat before the vegetables go in.