Roasted Vegetable Medley Pan (Print Version)

Vibrant seasonal vegetables roasted until caramelized and tender, seasoned with herbs and garlic for a healthy, vegan-friendly side.

# 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

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the prepared vegetables.
03 - Drizzle with olive oil, add salt, pepper, oregano, thyme, and minced garlic. Toss well to ensure even coating.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through cooking, until the vegetables are tender and lightly browned.
06 - Transfer to a serving platter. Garnish with fresh parsley and a drizzle of balsamic glaze if desired. Serve warm.

# Expert Suggestions:

01 -
  • The high heat transforms even ordinary supermarket vegetables into something extraordinary with those crispy, caramelized edges you'll find yourself picking off the pan.
  • Its incredibly forgiving nature means you can swap in whatever vegetables are languishing in your crisper drawer and still end up with something magnificent.
02 -
  • After numerous soggy attempts, I discovered that vegetables need to be completely dry after washing or theyll steam rather than roast properly.
  • The game-changer was realizing that a single, well-spaced layer works infinitely better than trying to cram everything onto one pan, even if it means using two baking sheets.
03 -
  • After countless batches, I discovered that vegetables with high water content like zucchini and eggplant benefit from a light salting 15 minutes before roasting to draw out excess moisture for better caramelization.
  • For an impressive flavor boost without added work, toss the hot roasted vegetables with a tablespoon of good butter and a squeeze of lemon juice right after removing from the oven, letting the residual heat melt everything into a light sauce.

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