Roasted Vegetable Medley Pan (Print Version)
Oven-roasted seasonal vegetables lightly seasoned and caramelized. A colorful, healthy side or vegetarian main in just 50 minutes.
# 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 small eggplant, cut into 1-inch cubes
05 - 1 red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 2 medium carrots, sliced into 1/2-inch rounds
→ Seasoning
08 - 3 tablespoons olive oil
09 - 1 1/2 teaspoons sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 3 cloves garlic, minced
→ Optional Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon balsamic glaze
# How to Cook:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Transfer all prepared vegetables to a large mixing bowl.
03 - Drizzle vegetables with olive oil, then add salt, pepper, oregano, thyme, and minced garlic. Toss thoroughly until all pieces are evenly coated.
04 - Spread seasoned vegetables in a single, even layer across the prepared baking sheet.
05 - Place in preheated oven for 30 to 35 minutes, stirring halfway through cooking, until vegetables are tender and edges are lightly caramelized.
06 - Transfer roasted vegetables to serving platter. Top with fresh parsley and balsamic glaze if desired. Serve warm.
# Expert Advice:
01 -
- The vegetables develop this incredible natural sweetness in the oven that even the pickiest eaters find irresistible - my nephew who claims to hate vegetables asked for seconds.
- You can prep everything ahead of time and simply slide the tray into the oven when youre ready, making it perfect for those nights when youre juggling multiple dishes or conversations.
02 -
- After ruining several batches years ago, I discovered that different vegetables have different cooking times - when in doubt, start firmer vegetables like carrots roasting 10 minutes before adding the softer ones like tomatoes and zucchini.
- The tray will look too full at first, but vegetables shrink dramatically during roasting, so what looks overcrowded initially will be perfect by the end.
03 -
- Line your baking sheet with parchment paper that extends slightly up the sides to catch any juices that release during roasting - this prevents burning and makes cleanup infinitely easier.
- After dozens of batches, Ive found that metal baking sheets produce better caramelization than glass dishes, giving you those irresistible crispy edges that make this dish special.