Roasted Vegetable Medley Pan

The first time I made this roasted vegetable medley, I was trying to clean out my crisper drawer before a trip. I tossed everything on one pan, expecting nothing special. What emerged from the oven was so deeply caramelized and fragrant that my roommate wandered in asking what smelled so incredible.

Last summer, I served this at a dinner party where two guests swore they hated vegetables. They went back for thirds. The magic is in the high heat roasting it creates those irresistible sweet, nutty edges that make you forget youre eating something healthy.

Ingredients

• 1 medium zucchini, sliced: Slices hold their shape better than rounds and develop lovely charred edges
• 1 red bell pepper, cut into 1 inch pieces: Red peppers sweeten dramatically when roasted
• 1 yellow bell pepper, cut into 1 inch pieces: The yellow variety brings a milder, honeyed sweetness
• 1 red onion, cut into wedges: Wedges caramelize beautifully while keeping some texture
• 1 medium eggplant, diced: Soaks up the olive oil and herbs like a flavor sponge
• 200 g (7 oz) cherry tomatoes, halved: They burst and create little pockets of concentrated sweetness
• 2 medium carrots, peeled and sliced: Add a subtle earthy sweetness and nice chew
• 200 g (7 oz) baby potatoes, halved: Creamy little bites that balance the tender vegetables
• 3 cloves garlic, minced: Distribute evenly so every bite has that aromatic kick
• 2 tbsp fresh rosemary, chopped: Woodsy and piney, rosemary stands up to high heat roasting
• 2 tbsp fresh thyme leaves: Adds a delicate floral note that complements the caramelized sugars
• 1 tsp dried oregano: Brings a slightly bitter, Mediterranean depth
• 4 tbsp extra virgin olive oil: Do not skimp here the oil creates those crispy edges
• 1 1/2 tsp sea salt: Enhances the natural sweetness as the vegetables release moisture
• 1/2 tsp freshly ground black pepper: Just enough warmth to wake up all the flavors

Instructions

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper:

The high temperature is non negotiable for achieving those gorgeous caramelized edges and tender insides.

Combine all prepared vegetables in a large mixing bowl:

Use your biggest bowl you need room to toss everything thoroughly without making a mess.

Add garlic, herbs, olive oil, salt, and pepper, then toss well:

Get your hands in there and massage the oil and herbs into every single piece.

Spread vegetables in a single layer without overcrowding:

If they are piled on top of each other, they will steam instead of roast and you will miss out on the crispy bits.

Roast for 35 minutes, stirring once halfway through:

This flip ensures everything gets equal time against the hot pan for those golden brown spots.

Serve hot garnished with extra herbs if desired:

The vegetables will be perfectly tender with sweet, concentrated flavors and irresistible crispy edges.

Save

My grandmother used to say that roasting vegetables was her secret to getting anyone to eat their greens. She was right, something about the concentrated sweetness and crispy edges makes even the most stubborn vegetable skeptics reach for seconds.

Making It Your Own

I have discovered that adding chunks of butternut squash in fall creates an even sweeter, more comforting version. In spring, asparagus and snap peas work beautifully. The technique remains the same, but the seasonal keeps it interesting.

Serving Suggestions

This roasted medley has become my go to for meal prep because it pairs with literally everything. I have served it alongside roasted chicken, tucked it into wraps, and even eaten it straight from the fridge as a snack.

Storage & Reheating

The flavors actually deepen after a day or two in the refrigerator, which is why I always make extra. Reheat in a hot skillet to restore some of those crispy edges, or enjoy cold in salads.

• Store in an airtight container for up to 4 days
• Freeze for up to 3 months if you want to meal prep in bulk
• The vegetables will be softer after freezing but still delicious

Save

This recipe has saved me on countless busy weeknights and impressed more dinner guests than I can count. Simple, versatile, and always delicious.

Recipe FAQs

→ What vegetables work best for roasting?

Medium-firm vegetables like zucchini, bell peppers, eggplant, carrots, and baby potatoes roast well, developing caramelized edges while staying tender inside.

→ How can I enhance the flavor of the roasted vegetables?

Using fresh herbs like rosemary and thyme along with minced garlic and good-quality olive oil boosts the flavor. A sprinkle of balsamic vinegar before serving adds a tangy note.

→ Can I prepare this dish ahead of time?

Yes, you can chop and season the vegetables in advance, then roast them fresh when ready to serve for optimal texture and taste.

→ What cooking temperature and time are recommended?

Roast the vegetables at 220°C (425°F) for about 35 minutes, stirring once halfway to ensure even caramelization and tenderness.

→ Are there variations to this vegetable medley?

Additional vegetables like squash, mushrooms, or parsnips can be added. Adjust herbs and seasoning to suit your preferences.