Roasted Vegetable Medley (Printable)

A vibrant mix of seasonal vegetables, roasted to enhance natural sweetness and 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 oz (200 g) 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)

# Steps:

01 - Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Combine all prepared vegetables in a large mixing bowl.
03 - Drizzle olive oil over vegetables; add sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and edges are golden.
06 - Remove from oven, optionally drizzle with balsamic vinegar and sprinkle with fresh parsley. Serve warm.

# Expert Advice:

01 -
  • It turns simple vegetables into something deeply caramelized and satisfying without any fuss.
  • You can swap in whatever looks good at the market, so it never gets boring.
  • The cleanup is minimal, and the flavor payoff is huge.
02 -
  • Crowding the pan will steam the vegetables instead of roasting them, so use two sheets if needed.
  • Stir only once, too much movement prevents that crispy, caramelized edge from forming.
03 -
  • Roast at high heat, lower temperatures will soften the vegetables without giving you that golden, caramelized edge.
  • Taste a piece before serving and adjust with a pinch more salt or a splash of vinegar if needed.

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