Roasted Vegetable Medley (Printable)

Seasonal vegetables roasted to tender perfection with herbs and garlic, showcasing natural sweetness and robust flavors.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, cut into 1-inch pieces
02 - 1 medium yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into ½-inch rounds
04 - 1 medium eggplant, cut into 1-inch cubes
05 - 1 medium red onion, cut into wedges
06 - 1 cup cherry tomatoes, halved
07 - 2 medium carrots, sliced into ½-inch rounds

→ Seasoning

08 - 3 tablespoons extra-virgin olive oil
09 - 1½ teaspoons kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - 2 teaspoons dried Italian herbs (thyme, oregano, basil mix)
12 - 3 cloves garlic, minced

→ Garnish (optional)

13 - 2 tablespoons fresh parsley, chopped
14 - 1 tablespoon balsamic glaze

# How To Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all chopped vegetables into a large mixing bowl.
03 - Add olive oil, kosher salt, black pepper, dried Italian herbs, and minced garlic to the bowl. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the oven for 30 to 35 minutes, stirring once halfway through, until tender and edges are slightly caramelized.
06 - Transfer roasted vegetables to a serving dish. Garnish with chopped fresh parsley and drizzle balsamic glaze if desired. Serve hot or at room temperature.

# Tips from dashanddishes:

01 -
  • The vegetables become naturally sweet and caramelized at the edges—no fancy techniques needed, just time and heat doing the work for you
  • It works beautifully as a side dish, tossed into grains, or even served cold the next day in salads
  • Everything comes together in one pan, which means less cleanup and more time enjoying your meal
  • This recipe is vegetarian, vegan, and gluten-free, making it perfect for gathering people with different eating preferences around one table
02 -
  • Cut your vegetables as evenly as possible—pieces of different sizes cook at different rates, and you want everything finished at the same moment
  • Don't skip stirring halfway through. Even roasting means even browning, which means even flavor and texture
  • Freshly ground black pepper makes a real difference here. Pre-ground pepper loses its brightness and can taste dusty compared to pepper you grind yourself
03 -
  • Don't shake the pan constantly—let the vegetables sit long enough to develop color before you move them. Patience creates caramelization
  • If your vegetables are releasing too much liquid, increase the oven temperature by 25°F or roast uncovered to encourage evaporation and browning instead of steaming

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