Roasted Vegetable Mix Medley (Printable)

A colorful combination of seasonal vegetables roasted to perfection with herbs and olive oil.

# 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 Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine red 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 vegetable mixture in a single layer on the prepared baking sheet.
05 - Roast in the oven for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
06 - Remove from oven; if desired, drizzle with balsamic vinegar and sprinkle with fresh herbs. Serve warm as a side or over grains as a main.

# Expert Tips:

01 -
  • Roasting intensifies natural sweetness without any fussy techniques or special skills.
  • One pan means minimal cleanup, which makes weeknight cooking feel manageable instead of overwhelming.
02 -
  • Don't stir too early or too often; those caramelized edges develop because vegetables stay still and make contact with the hot pan.
  • All vegetables don't cook at the same rate, so cutting carrots thicker than softer vegetables keeps everything finishing at roughly the same time.
03 -
  • Use a rimmed baking sheet rather than a flat one so oil and juices stay contained and vegetables cook in their own concentrated flavor.
  • Don't flip vegetables obsessively; one good stir at the halfway point is all you need for even caramelization and crispy edges.

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