Roasted Vegetables Medley (Printable)
Caramelized seasonal vegetables roasted to tender perfection with herbs and garlic for a savory side.
# What You'll Need:
→ Vegetables
01 - 1 medium red bell pepper, cut into 1-inch pieces
02 - 1 medium yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into 1/2-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 1 medium carrot, peeled and sliced
06 - 1 small eggplant, cubed
→ Seasonings
07 - 3 tablespoons olive oil
08 - 1 1/2 teaspoons sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 2 cloves garlic, minced
→ Optional Garnish
13 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Set the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
02 - Combine all chopped vegetables in a large mixing bowl.
03 - Add olive oil, sea salt, black pepper, dried thyme, dried oregano, and minced garlic to the vegetables. Toss thoroughly to ensure an even coating.
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 halfway through, until the vegetables are tender and lightly caramelized.
06 - Transfer the roasted vegetables to a serving platter and garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- It’s a colorful celebration of whatever vegetables you have on hand, making healthy feel exciting and doable
- The caramelized edges and tender centers are a perfect balance that keeps me coming back
02 -
- Don’t overcrowd the pan or the veggies will steam instead of roast, losing that special caramelization
- Stirring halfway through is the secret to even cooking and getting those irresistible crispy bits
03 -
- Use high heat—it’s the difference between bland and deeply flavorful
- The optional parsley isn’t just garnish; it brightens and balances the roast’s richness