Roasted Vegetable Mix (Printable)

Seasonal vegetables roasted to bring out natural sweetness and rich flavor, ideal for sides or light mains.

# 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 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon dried Italian herbs (oregano, thyme, 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

# How To Make It:

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

# Tips from dashanddishes:

01 -
  • The vegetables caramelize into something sweet and crispy without any fuss or attention.
  • It works as a side dish or tossed over grains for a complete meal, depending on your mood.
  • You can make it with whatever vegetables you have on hand and it always tastes vibrant.
02 -
  • Don't crowd the pan—vegetables need space to caramelize, not steam, so use two baking sheets if you have to.
  • Stirring halfway through is the one thing that actually matters; it ensures nothing burns and everything colors evenly.
03 -
  • If your oven runs cool, bump the temperature to 450°F to ensure proper caramelization rather than steaming.
  • Toss the vegetables with salt and oil first, then add herbs just before roasting so they don't burn and turn bitter.

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