Hearty Colorful Vegetable Medley (Printable)
A vibrant blend of roasted vegetables in a savory tomato and herb sauce.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, sliced
02 - 1 large eggplant, cubed
03 - 2 red bell peppers, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 large red onion, sliced
06 - 2 cups cherry tomatoes, halved
→ Sauce
07 - 1 can (14 oz) crushed tomatoes
08 - 3 cloves garlic, minced
09 - 2 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp chili flakes (optional)
13 - Salt and black pepper, to taste
→ Topping
14 - 1/4 cup fresh parsley, chopped
15 - 1/4 cup grated Parmesan cheese (optional, omit for vegan)
# How-to Steps:
01 - Preheat the oven to 400°F.
02 - In a large mixing bowl, combine sliced zucchinis, cubed eggplant, chopped bell peppers, sliced red onion, and halved cherry tomatoes with 1 tablespoon olive oil, salt, and black pepper. Toss to coat evenly.
03 - Spread the vegetable mixture evenly into a 9x13 inch baking dish.
04 - In a separate bowl, blend crushed tomatoes, minced garlic, remaining 1 tablespoon olive oil, dried oregano, dried basil, chili flakes (if using), salt, and pepper until well mixed.
05 - Pour the tomato sauce evenly over the arranged vegetables and gently mix to coat all pieces.
06 - Cover the baking dish with aluminum foil and bake for 30 minutes.
07 - Remove the foil, sprinkle with grated Parmesan if using, and bake uncovered for an additional 15 minutes until vegetables are tender and the top is lightly golden.
08 - Garnish with chopped fresh parsley before serving.
# Expert Pointers:
01 -
- It's a vegetable dish that actually tastes like celebration, not obligation.
- Everything happens in one baking dish, which means minimal cleanup after a satisfying meal.
- The roasted vegetables become caramelized and sweet while the sauce keeps everything tender and vibrant.
02 -
- Don't skip the covered bake time; rushing straight to uncovered baking leaves the vegetables too firm and the sauce watery.
- The Parmesan isn't optional for flavor—it adds a salty umami layer that makes people ask what secret ingredient you used.
03 -
- Cut your vegetables slightly larger than you think you need; they'll shrink more than you expect while roasting.
- If the sauce looks thin after uncovering, let it bake a few extra minutes uncovered to reduce and concentrate the flavors.