Roasted Vegetable Mix (Printable)

Colorful seasonal vegetables roasted to bring out natural sweetness and flavor in every bite.

# 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

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and carrot.
03 - Drizzle the vegetables with olive oil. Add sea salt, black pepper, dried Italian herbs, and minced garlic. Toss to coat evenly.
04 - Spread the vegetables 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 caramelized.
06 - Remove from oven. Drizzle with balsamic vinegar and sprinkle fresh herbs if desired.
07 - Serve warm as a side or over grains for a light main dish.

# Expert Tips:

01 -
  • It's genuinely hard to mess up, even if you cut your vegetables slightly uneven or forget to stir halfway through.
  • The natural sweetness of roasted vegetables makes you forget you're eating something healthy.
  • One pan means barely any cleanup, which is honestly the best part of dinner.
02 -
  • Stirring halfway through isn't optional; the vegetables touching the hot pan are what develop that caramelized, sweet flavor you're after.
  • Don't crowd the baking sheet thinking you'll save time; give the vegetables breathing room or they'll steam instead of roast.
03 -
  • Use a rimmed baking sheet rather than a flat one so nothing slides off as you stir.
  • If your oven runs cool, bump the temperature up by 25 degrees and start checking around the twenty minute mark.

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