Roasted Vegetable Mix (Printable)

Seasonal vegetables roasted to tender perfection with herbs and garlic for vibrant flavor.

# What goes in:

→ Vegetables

01 - 1 medium red bell pepper, cut into 1-inch pieces
02 - 1 medium zucchini, sliced into ¼-inch rounds
03 - 1 medium yellow squash, sliced into ¼-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 medium carrot, sliced into ¼-inch rounds

→ Seasonings & Oil

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

→ Optional Additions

12 - 2 tablespoons fresh chopped parsley or basil for garnish
13 - 1 tablespoon balsamic vinegar for drizzling after roasting

# Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, place 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 thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized.
06 - Remove from oven; if desired, drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.
07 - Serve warm as a side dish or over grains for a light main course.

# Expert Advice:

01 -
  • Your kitchen fills with the kind of smell that makes people ask what you're cooking before they even walk in the door.
  • Takes barely fifteen minutes of actual work, then the oven does the heavy lifting while you do something else.
  • Works as a side dish, a light dinner, or tomorrow's lunch without needing any apologies or excuses.
02 -
  • Cut everything roughly the same size so it finishes at the same time—the carrot actually needs those extra minutes compared to the zucchini.
  • Don't skip the halfway stir; vegetables on the perimeter brown faster than those in the center, and a quick toss evening things out.
03 -
  • Don't wash your vegetables right before roasting; a little surface dryness helps them caramelize instead of steam.
  • Taste as you go and be willing to adjust seasoning after roasting, not just before—heat changes how salt reads on your tongue.

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