Roasted Vegetable Medley Pan (Printable)

Seasonal vegetables oven-roasted with garlic and herbs for a healthy, vibrant side or main dish option.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 red onion, cut into wedges
05 - 1 medium eggplant, diced into 1-inch cubes
06 - 7 oz cherry tomatoes, halved
07 - 2 medium carrots, peeled and sliced diagonally
08 - 7 oz baby potatoes, halved

→ Aromatics & Herbs

09 - 3 cloves garlic, minced
10 - 2 tablespoons fresh rosemary, chopped
11 - 2 tablespoons fresh thyme leaves
12 - 1 teaspoon dried oregano

→ Seasoning & Oil

13 - 4 tablespoons extra virgin olive oil
14 - 1 1/2 teaspoons sea salt
15 - 1/2 teaspoon freshly ground black pepper

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine all the prepared vegetables.
03 - Add garlic, rosemary, thyme, oregano, olive oil, salt, and pepper. Toss thoroughly to coat all vegetables evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for proper roasting.
05 - Roast for 35 minutes, stirring once halfway through cooking, until vegetables are golden brown and caramelized at the edges.
06 - Serve hot as a side dish or main course. Garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms ordinary vegetables into something extraordinary with almost zero effort
  • The leftovers taste even better the next day in salads or grain bowls
02 -
  • Overcrowding the pan is the number one mistake, use two pans if necessary
  • Let the vegetables roast undisturbed for the first 20 minutes to develop proper color
03 -
  • Cut vegetables into similar sizes so they finish roasting at the same time
  • A splash of balsamic vinegar during the last 5 minutes creates a gorgeous glaze

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