Roasted Vegetable Medley (Print version)

A vibrant blend of seasonal vegetables roasted to bring out natural flavors and sweetness.

# What you'll need:

→ Vegetables

01 - 1 medium zucchini, cut into 1-inch pieces
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 2 medium carrots, peeled and sliced
06 - 1 small eggplant, cut into 1-inch cubes
07 - 7 oz (200 g) cherry tomatoes, halved

→ Seasonings and Oil

08 - 3 tbsp extra virgin olive oil
09 - 1 tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 1 tsp dried Italian herbs
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh parsley, chopped (for garnish)

# How to make it:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine zucchini, red and yellow bell peppers, red onion, carrots, eggplant, and cherry tomatoes.
03 - Drizzle olive oil over the vegetables. Add sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
06 - Remove from oven, transfer to serving platter, and garnish with chopped fresh parsley. Serve warm.

# Expert suggestions:

01 -
  • It's impossibly simple yet tastes like you've spent hours in the kitchen
  • The caramelization brings out natural sweetness that makes even vegetable skeptics believers
  • One sheet pan means minimal cleanup and maximum flavor
  • It works as a side, a main course, or a base for countless other dishes
02 -
  • Don't skip the stirring halfway through—it's the difference between evenly golden vegetables and some burnt pieces with some pale ones.
  • If your vegetables still look pale after 35 minutes, they need more time. Every oven is different, and some run cooler. Keep roasting in 5-minute increments until you see real color developing.
  • Room temperature olive oil drizzles unevenly. Let it warm slightly so it flows better and coats everything properly.
03 -
  • Keep your olive oil excellent quality—it becomes a featured ingredient here, not just a cooking medium, so the taste matters.
  • Resist the urge to flip vegetables constantly. Flipping once at the halfway point is enough; too much stirring prevents proper caramelization and steams things instead.
  • If you're making this for guests and timing matters, roast the vegetables about 10 minutes before you're ready to eat, then return the sheet to a warm (but no longer hot) oven. They'll stay warm and perfect without continuing to cook down.

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