Roasted Seasonal Veggies Medley (Printable version)
A vibrant mix of seasonal vegetables roasted to tender, golden perfection with herbs and garlic.
# List of ingredients:
→ Vegetables
01 - 1 medium red bell pepper, sliced
02 - 1 medium yellow bell pepper, sliced
03 - 1 zucchini, sliced into 1/2-inch rounds
04 - 1 red onion, cut into wedges
05 - 2 medium carrots, peeled and cut into sticks
06 - 7 ounces cherry tomatoes, whole
→ Seasonings and Oils
07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried Italian herbs
11 - 2 cloves garlic, minced
→ Optional Garnish
12 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Set the oven temperature to 425°F.
02 - Line a large baking sheet with parchment paper.
03 - Place all sliced and prepared vegetables in a large mixing bowl.
04 - Drizzle olive oil over the vegetables, then add salt, black pepper, Italian herbs, and minced garlic; toss until evenly coated.
05 - Spread the coated vegetables in a single layer on the prepared baking sheet.
06 - Bake for 25 to 30 minutes, stirring once halfway through, until vegetables are golden and tender.
07 - Transfer the roasted vegetables to a serving dish, garnish with fresh parsley if desired, and serve warm.
# Expert Advice:
01 -
- It turns humble vegetables into something you'll actually crave, with crispy edges and sweet caramelized flavors.
- You can toss whatever's in your fridge onto the pan and it somehow always works out beautifully.
02 -
- Don't skip the single layer step, I once piled everything high and ended up with steamed mush instead of roasted perfection.
- Stirring halfway through is essential, the vegetables on the edges brown faster and need to swap places with the ones in the center.
03 -
- A squeeze of fresh lemon juice right before serving brightens everything up and cuts through the richness.
- If you want a little extra indulgence, toss the hot vegetables with a handful of grated Parmesan or crumbled feta.