Roasted Vegetable Mix (Printable Format)
A vibrant medley of seasonal vegetables, roasted to bring out natural sweetness and layered flavors.
# What You Need:
→ Vegetables
01 - 1 medium red bell pepper, cut into 1-inch pieces
02 - 1 medium zucchini, sliced into ½-inch rounds
03 - 1 medium yellow squash, sliced into ½-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 medium carrot, sliced into ½-inch rounds
→ Seasonings and Oil
07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon dried Italian herbs (oregano, thyme, basil)
11 - 2 cloves garlic, minced
→ Optional Additions
12 - 2 tablespoons fresh chopped parsley or basil
13 - 1 tablespoon balsamic vinegar
# How-To Steps:
01 - Heat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and carrot into a large mixing bowl.
03 - Drizzle vegetables with olive oil then add sea salt, black pepper, dried Italian herbs, and minced garlic. Toss until evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Place baking sheet in the oven and roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
06 - Remove from oven; optionally drizzle with balsamic vinegar and sprinkle fresh herbs before serving.
07 - Serve warm as a side dish or atop grains for a light main course.
# Expert Suggestions:
01 -
- The vegetables caramelize beautifully at high heat, turning sweet and slightly crispy at the edges instead of mushy.
- It works as a side dish, a vegetarian main, or even tomorrow's lunch—just as delicious cold as it is warm.
- Minimal prep and hands-on time means you can have dinner ready while barely dirtying your kitchen.
02 -
- Overcrowding the pan stops vegetables from caramelizing and turns them steamy instead—space matters more than convenience here.
- Stir halfway through roasting so every piece gets its moment on the hot pan and browns evenly on multiple sides.
03 -
- Don't cut your vegetables too small or they'll dry out and shrivel; ½ to 1-inch pieces are the sweet spot for both texture and timing.
- If your oven runs cool, bump the temperature up to 450°F and start checking at the 20-minute mark to catch the caramelization at its peak.