Roasted Vegetable Medley (Printable Format)
Seasonal vegetables roasted to bring out natural sweetness and rich Mediterranean flavors.
# What You 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 eggplant, cut into 1-inch cubes
05 - 1 red onion, cut into wedges
06 - 1 cup cherry tomatoes, halved
07 - 2 medium carrots, sliced into 1/2-inch rounds
→ Seasoning
08 - 3 tablespoons extra-virgin olive oil
09 - 1 1/2 teaspoons kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 teaspoons dried Italian herbs (thyme, oregano, basil blend)
12 - 3 cloves garlic, minced
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon balsamic glaze
# How-To Steps:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, add all the chopped vegetables and mix thoroughly.
03 - Pour in olive oil, then sprinkle salt, black pepper, dried Italian herbs, and minced garlic. Toss everything to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until tender and edges caramelize lightly.
06 - Transfer to a serving platter and garnish with chopped parsley and drizzle with balsamic glaze if desired. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- These vegetables taste like candy—their natural sweetness emerges from the high heat in a way that'll make even vegetable skeptics come back for seconds
- It's endlessly flexible; use whatever is freshest at your market and the results are always stunning
- This dish works anywhere—as a side, tossed into pasta, served over grains, or eaten cold the next day straight from the fridge
02 -
- Don't cut your vegetables too small or they'll burn; don't cut them too large or they won't soften through—the ½-inch to 1-inch range is the sweet spot
- Cherry tomatoes should go in during the last 10 minutes, not at the beginning, otherwise they collapse into nothing and lose their identity
03 -
- Don't shake your pan too often—let the vegetables sit undisturbed for the first 15 minutes so they develop that gorgeous caramelized crust
- If your oven runs cool, bump the temperature to 450°F and keep a close eye; the goal is vegetables that are tender inside with charred edges outside