Roasted Vegetable Medley (Printable Version)

Seasonal vegetables roasted to perfection, offering a flavorful and wholesome dish.

# 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 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)
12 - 2 garlic cloves, minced

→ To Finish

13 - 2 tbsp fresh parsley, chopped (optional)
14 - 1 tbsp balsamic vinegar (optional)

# How-To:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Drizzle with olive oil, sprinkle with sea salt, black pepper, dried Italian herbs, and minced garlic; toss to coat evenly.
04 - Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and golden.
06 - Remove from oven, drizzle with balsamic vinegar, sprinkle with fresh parsley if desired, and serve warm.

# Expert Tips:

01 -
  • Vegetables taste sweeter and more complex than any other cooking method because roasting concentrates their natural sugars.
  • You can prep everything in fifteen minutes and let the oven do the heavy lifting while you relax.
  • It works as a side dish, a light dinner, or even cold in tomorrow's lunch bowl.
02 -
  • If your vegetables release too much moisture and steam instead of brown, don't crowd the pan—give them breathing room and use a larger sheet if needed.
  • The vegetables will continue cooking slightly after you remove them from the oven, so pull them out when they're just tender rather than fully soft.
  • Uniform sizing matters more than you'd think; larger pieces stay raw while smaller ones burn if you're not careful.
03 -
  • A light drizzle of good balsamic vinegar added right before serving brings acidity that makes all the flavors pop, but add it sparingly or the sweetness can overwhelm.
  • If you're cooking for someone dairy-free or vegan, skip any cheese or cream-based toppings, but the roasted vegetables need nothing—they're already complete and delicious on their own.

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