Roasted Vegetable Medley Pan (Printable)
Vibrant seasonal vegetables oven-roasted to perfection with aromatic herbs and garlic for a healthy, colorful main or side.
# 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 into rounds
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
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Add minced garlic, chopped rosemary, fresh thyme, dried oregano, olive oil, sea salt, and black pepper. Toss thoroughly until all vegetables are evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper caramelization.
05 - Roast for 35 minutes, stirring once halfway through cooking, until vegetables are tender and golden with caramelized edges.
06 - Transfer to a serving platter and serve hot. Garnish with additional fresh herbs if desired.
# Expert Hints:
01 -
- The magic happens in that hot oven where ordinary vegetables become deeply flavorful with almost no effort from you
- It is forgiving and flexible, perfect for cleaning out your crisper drawer while still feeling intentional and special
02 -
- Overcrowding the pan is the quickest way to end up with steamed, sad vegetables instead of roasted ones
- Stirring halfway through ensures everything browns evenly instead of some pieces burning while others stay undercooked
03 -
- Let the vegetables sit for 5 minutes after roasting, the flavors settle and become more coherent
- Room temperature vegetables roast more evenly than cold ones straight from the refrigerator