Roasted Vegetable Medley Pan (Print View)
Caramelized seasonal vegetables roasted with garlic and herbs for a vibrant, healthy dish.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced
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
06 - 7 oz cherry tomatoes, halved
07 - 2 medium carrots, peeled and sliced
08 - 7 oz baby potatoes, halved
→ Aromatics & Herbs
09 - 3 cloves garlic, minced
10 - 2 tbsp fresh rosemary, chopped
11 - 2 tbsp fresh thyme leaves
12 - 1 tsp dried oregano
→ Seasoning & Oil
13 - 4 tbsp extra virgin olive oil
14 - 1 1/2 tsp sea salt
15 - 1/2 tsp freshly ground black pepper
# Step-by-Step 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, herbs, olive oil, salt, and pepper. Toss well to coat all the vegetables evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet without overcrowding.
05 - Roast for 35 minutes, stirring once halfway through, until vegetables are golden and caramelized at the edges.
06 - Serve hot as a side or main dish, garnished with extra herbs if desired.
# Expert Suggestions:
01 -
- Its nearly impossible to mess up yet tastes like youve been practicing for years
- The leftovers actually get better, making tomorrow feel like a gift
02 -
- Overcrowding the pan steams instead of roasts. When in doubt, use two pans
- Different vegetables finish at different times, but cutting them uniformly helps
03 -
- Cutting vegetables into similar sizes ensures they finish cooking together
- Letting the vegetables rest for 5 minutes after roasting helps flavors meld