Baked Vegetable Medley (Printable)
Seasonal vegetables roasted with herbs and olive oil for a flavorful and healthy dish.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into sticks
02 - 1 red bell pepper, seeded and cut into chunks
03 - 1 yellow bell pepper, seeded and cut into chunks
04 - 1 medium zucchini, sliced
05 - 1 medium red onion, cut into wedges
06 - 7 oz broccoli florets
07 - 7 oz cauliflower florets
→ Seasonings
08 - 3 tablespoons olive oil
09 - 1½ teaspoons dried Italian herbs (oregano, thyme, rosemary blend)
10 - ½ teaspoon garlic powder
11 - 1 teaspoon sea salt
12 - ½ teaspoon black pepper
→ Optional Garnish
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon grated Parmesan cheese (omit for vegan option)
# How-to Steps:
01 - Set the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a large bowl, gather all prepared vegetables.
03 - Drizzle olive oil over vegetables, then sprinkle Italian herbs, garlic powder, sea salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Place in the preheated oven and roast for 30 to 35 minutes, stirring once halfway through, until tender and lightly caramelized.
06 - Transfer roasted vegetables to a serving dish. Optionally garnish with fresh parsley and Parmesan cheese. Serve hot.
# Expert Pointers:
01 -
- It feels like a warm hug from the oven with every bite which I love sharing quietly with close friends
- The versatility means it can be a side or a hearty main, making it my weeknight go-to without fail
02 -
- Roasting at the right temperature is key to locking in flavor and getting that perfect caramelization without drying the veggies
- Discovering you can swap in any vegetable you like makes this recipe endlessly adaptable and exciting each time
03 -
- Pat veggies dry before roasting to ensure they caramelize instead of steam
- The freshest herbs tossed in at the end lift the whole dish to new heights