Roasted Vegetable Mix (Printable)

Seasonal vegetables roasted with olive oil and herbs for a flavorful and easy side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, cut into 1-inch pieces
02 - 1 medium yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into 1/2-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 1 medium carrot, sliced into 1/2-inch rounds
06 - 7 ounces cherry tomatoes, halved
07 - 7 ounces cremini mushrooms, halved

→ Seasonings & Oil

08 - 3 tablespoons extra virgin olive oil
09 - 1 1/2 teaspoons sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 teaspoons dried Italian herbs (oregano, thyme, basil blend)
12 - 2 cloves garlic, minced

→ Garnish (optional)

13 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables into a large mixing bowl.
03 - Drizzle vegetables with olive oil and add sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and golden brown.
06 - Transfer roasted vegetables to a serving platter. Sprinkle with fresh parsley if desired and serve warm.

# Expert Suggestions:

01 -
  • Everything goes on one sheet pan, which means minimal cleanup and maximum lazy Sunday energy.
  • The vegetables get crispy edges and sweet caramelized centers without any fussy techniques.
  • It works as a side dish, a grain topping, or even cold the next day tossed into a salad.
02 -
  • Don't skip stirring halfway through—the vegetables on the edges brown faster, and moving them around ensures even caramelization without burning.
  • Parchment paper prevents sticking and makes cleanup effortless, but aluminum foil works too if that's what you have.
  • The vegetables will keep getting softer as they cool, so pull them out when they still have a little firmness if you want them to hold their shape on the plate.
03 -
  • Use a large baking sheet so the vegetables aren't crowded; overcrowding causes steaming instead of roasting.
  • Don't rinse your vegetables right before roasting—surface moisture prevents browning, so pat them dry if they're wet.
  • Taste and adjust seasoning after roasting, when all the flavors have concentrated and melded together.

Go Back