Roasted Vegetable Medley (Printable)

Seasonal vegetables roasted with olive oil and herbs, delivering rich, natural flavors and a hearty texture.

# What You'll Need:

→ Vegetables

01 - 2 medium carrots, peeled and sliced
02 - 1 red bell pepper, cut into chunks
03 - 1 yellow bell pepper, cut into chunks
04 - 1 medium zucchini, sliced
05 - 1 red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 9 oz baby potatoes, quartered

→ Seasonings

08 - 3 tbsp olive oil
09 - 2 tsp dried Italian herbs (thyme, oregano, rosemary blend)
10 - 1 tsp sea salt
11 - ½ tsp freshly ground black pepper
12 - 2 garlic cloves, minced

→ Garnish (optional)

13 - 2 tbsp chopped fresh parsley
14 - 2 tbsp grated Parmesan cheese (omit for vegan option)

# How to Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all prepared vegetables into a large mixing bowl.
03 - Drizzle olive oil over the vegetables, then sprinkle with dried Italian herbs, sea salt, black pepper, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet to ensure even roasting.
05 - Place the baking sheet in the oven and roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and caramelized.
06 - Transfer the roasted vegetables to a serving platter, garnish with fresh parsley and Parmesan cheese if desired, and serve warm.

# Expert Hacks:

01 -
  • It feels like a secret weapon for getting vibrant, flavorful veggies on the table without fuss
  • The mix of textures and caramelization makes every bite a joy that keeps you coming back
02 -
  • Don’t overcrowd the baking sheet or the veggies will steam instead of roast, losing that crispy caramelization
  • Adding chickpeas before roasting can boost protein and change the texture wonderfully
03 -
  • Roasting at a higher temperature seals in natural sugars, creating that irresistible caramelized crust
  • Mixing in garlic near the end of roasting prevents it from burning but still imparts rich flavor

Go Back