Roasted Vegetable Medley (Printer-Friendly)
A colorful assortment of seasonal vegetables roasted to tender, flavorful perfection.
# What You'll 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 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)
12 - 2 garlic cloves, minced
→ To Finish
13 - 2 tbsp fresh parsley, chopped (optional)
14 - 1 tbsp 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 mixing bowl.
03 - Drizzle olive oil over vegetables, then sprinkle with sea salt, black pepper, dried herbs, and minced garlic. Toss 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 tender and golden.
06 - Remove from the oven, optionally drizzle with balsamic vinegar and sprinkle with fresh parsley. Serve warm.
# Expert Advice:
01 -
- The oven does almost all the work while you pour a cup of tea and breathe for a moment.
- Every vegetable tastes like the best version of itself—naturally sweet, slightly charred, utterly craveable.
- It works equally well as a side dish, a vegetarian main, or tucked into tomorrow's lunch box.
02 -
- Don't crowd the baking sheet—I learned this the hard way when I tried to fit everything in one layer and ended up with steamed vegetables instead of roasted ones.
- Stir once halfway through; this small gesture prevents some pieces from burning while others stay pale, and it makes all the difference in the final texture.
03 -
- Cut vegetables into similar-sized pieces so everything finishes roasting at the same time—even sizing is your secret weapon.
- Don't be shy with the oven temperature; high heat is what creates those caramelized, golden edges that make this dish taste like something you spent hours on.