Roasted Vegetable Medley (Printable View)
Seasonal vegetables roasted to enhance natural sweetness and rich flavors. Perfect for a wholesome meal.
# Ingredient List:
→ 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 oz cherry tomatoes, halved
07 - 1 small eggplant, cut into 1-inch cubes
→ Seasonings
08 - 3 tbsp olive oil
09 - 1 tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 1 tsp dried Italian herbs (thyme, oregano, rosemary blend)
12 - 2 garlic cloves, minced
→ To Finish
13 - 2 tbsp fresh parsley, chopped (optional)
14 - 1 tbsp balsamic vinegar (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Drizzle olive oil over vegetables, then sprinkle with sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the oven for 30 to 35 minutes, stirring once midway, until vegetables are tender and golden.
06 - Remove from oven. Optionally drizzle with balsamic vinegar and sprinkle fresh parsley. Serve warm.
# Expert Suggestions:
01 -
- Roasting brings out the natural sweetness in vegetables in a way that makes you forget you're eating something healthy.
- It comes together in under an hour and mostly cooks itself while you do something else.
- The caramelized edges and tender insides mean there's texture and flavor in every bite.
02 -
- Don't stir the vegetables until halfway through—let them sit for those first 15 minutes so they actually brown instead of just heating up.
- If your oven runs cool, the vegetables might need a few extra minutes, so start checking at 30 minutes rather than assuming they're done at 35.
03 -
- Cut your vegetables just before roasting so they don't dry out sitting in the fridge—prep while the oven heats up.
- If you have an especially crowded pan, use two baking sheets instead of trying to fit everything into one; vegetables need space to caramelize, not steam.