Roasted Vegetable Mix (Printable Version)

Seasonal vegetables perfectly roasted with herbs and olive oil for a flavorful Mediterranean side.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, cut into 1-inch pieces
02 - 1 medium zucchini, sliced into ½-inch rounds
03 - 1 medium yellow squash, sliced into ½-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 medium carrot, sliced into ½-inch rounds

→ Seasonings & Oil

07 - 3 tbsp olive oil
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper
10 - 1 tsp dried Italian herbs (oregano, thyme, basil blend)
11 - 2 cloves garlic, minced

→ Optional Additions

12 - 2 tbsp fresh chopped parsley or basil (for garnish)
13 - 1 tbsp balsamic vinegar (for drizzling after roasting)

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix red bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and carrot.
03 - Drizzle olive oil over vegetables. Add sea salt, black pepper, dried Italian herbs, and minced garlic. Toss to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in preheated oven for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
06 - Remove from oven. If desired, drizzle with balsamic vinegar and sprinkle fresh herbs before serving.
07 - Serve warm as a side dish or over grains for a light main course.

# Chef's Tips:

01 -
  • It's hands-off once the vegetables hit the pan, leaving you free to do other things while your oven does the work.
  • The natural sweetness of roasted vegetables means you don't need much seasoning to make it sing.
  • This one recipe works as a side dish, a vegetarian main, or even chopped up and tossed into grains the next day.
02 -
  • Don't overcrowd the pan—if your vegetables are piled up, they'll steam instead of caramelize, and you'll miss that crucial flavor development.
  • Stir them once halfway through cooking; that one small action ensures even browning and prevents any from sticking.
03 -
  • Cutting all your vegetables to roughly the same size ensures they finish cooking at the same time—uneven pieces mean some will be overdone while others stay undercooked.
  • Hot sheet pans and a well-oiled surface are what create those caramelized edges; don't be shy with the olive oil, and make sure your pan is actually hot before adding vegetables.

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