Roasted Vegetable Mix (Printable)

Seasonal vegetables roasted to bring out natural sweetness and flavor, ideal as a side or light main.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, cut into 1-inch pieces
02 - 1 medium zucchini, sliced into 1/2-inch rounds
03 - 1 medium yellow squash, sliced into 1/2-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 medium carrot, sliced into 1/2-inch rounds

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon dried Italian herbs (oregano, thyme, basil mix)
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 the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and carrot.
03 - Drizzle vegetables with olive oil, 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 oven for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
06 - Remove from oven, optionally drizzle with balsamic vinegar and sprinkle chopped fresh herbs before serving.
07 - Serve warm as a side dish or over grains for a light main course.

# Expert Tips:

01 -
  • The vegetables caramelize beautifully, tasting naturally sweet without any added sugar.
  • It works as a flexible side dish or an easy vegetarian main when you serve it over grains.
  • Prep is genuinely quick, and you can swap in whatever vegetables are fresh or on sale.
02 -
  • Cut your vegetables as uniform as possible; uneven pieces mean some burn while others stay raw.
  • Don't skip stirring halfway through; the bottom layer needs to see the heat for proper caramelization.
  • Taste and adjust seasoning after cooking because roasting concentrates flavors and sometimes they need one more pinch of salt.
03 -
  • Don't crowd the pan; vegetables need space to caramelize rather than steam, so use two sheets if you have to.
  • If a vegetable looks like it's browning too fast, shuffle it to a cooler part of the sheet rather than pulling it out early.

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