Roasted Vegetable Medley (Printable Version)

Oven-roasted vegetables combining carrots, peppers, zucchini, and more for a flavorful, healthy side.

# 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 blend)
12 - 2 garlic cloves, minced

→ To Finish

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

# How To Make:

01 - Set the oven to 425°F and prepare a large baking sheet lined with parchment paper.
02 - Transfer all prepared vegetables into a large mixing bowl.
03 - Drizzle olive oil over vegetables, then add sea salt, black pepper, dried herbs, and minced garlic; toss to coat thoroughly.
04 - Spread the vegetables evenly in a single layer on the lined baking sheet.
05 - Bake for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and golden.
06 - Remove from oven, optionally drizzle with balsamic vinegar and sprinkle with fresh parsley; serve warm.

# Expert Advice:

01 -
  • The vegetables caramelize into something almost candy-like without any added sugar, just their own concentrated sweetness.
  • It works as a side dish, a vegetarian main, or even tucked into wraps and grain bowls the next day.
  • Once everything is prepped, the oven does all the heavy lifting while you go do something else.
02 -
  • Don't skip stirring halfway through—the vegetables on the edges caramelize faster, and rotating them ensures nothing burns while the center pieces catch up.
  • If your vegetables release a lot of liquid, drain it off partway through roasting; otherwise they'll steam and lose that precious caramelized crust.
03 -
  • Cut your vegetables as evenly as you can manage so they cook at the same pace; uneven sizes mean some get overdone while others are still raw.
  • If you have fresh herbs growing—basil, thyme, oregano—use those instead of dried; toss them in just before serving so they stay bright.

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