Roasted Vegetable Medley (Printer-friendly)
Seasonal vegetables oven-roasted with herbs and olive oil for a vibrant, flavorful dish.
# What You Need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 1 red bell pepper, seeded and cut into chunks
03 - 1 yellow bell pepper, seeded and cut into chunks
04 - 1 medium zucchini, sliced into thick rounds
05 - 1 medium red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 9 oz baby potatoes, halved
→ Seasonings & Oil
08 - 3 tablespoons extra virgin olive oil
09 - 1 ½ teaspoons sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 2 teaspoons dried Italian herbs (thyme, oregano, rosemary blend)
12 - 3 cloves garlic, minced
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon balsamic glaze (optional)
# How to Make It:
01 - Set the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss all vegetables with olive oil, minced garlic, sea salt, black pepper, and dried Italian herbs until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet to ensure even cooking.
04 - Roast for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized at the edges.
05 - Transfer the roasted vegetables to a serving platter. Sprinkle with chopped parsley and drizzle with balsamic glaze if desired. Serve warm.
# Expert Tips:
01 -
- This dish brings out the natural sweetness of vegetables in a way that feels like a little secret between friends
- It’s effortlessly versatile, perfect as a hearty side or a main for those meatless days that sneak up on you
02 -
- Getting the vegetables cut into similar sizes ensures they roast evenly, which is key for every crispy edge and tender bite
- Adding garlic right into the mix before roasting transformed the flavor for me – it’s subtle but unforgettable
03 -
- Pat your vegetables dry before tossing to avoid steaming instead of roasting
- The secret is in the even spread on the baking tray – overcrowding means soggy vegetables