Roasted Veggies Italian Herbs (Print Version)

Seasonal vegetables roasted with Italian herbs deliver a healthy, colorful dish full of vibrant flavors.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, diced
02 - 1 medium yellow bell pepper, diced
03 - 1 medium zucchini, sliced into half-moons
04 - 1 medium eggplant, diced
05 - 1 red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved

→ Herbs & Seasoning

07 - 3 tablespoons extra-virgin olive oil
08 - 2 teaspoons dried Italian herb mix (oregano, basil, thyme, rosemary)
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional

12 - 2 tablespoons fresh basil leaves, torn (for garnish)
13 - 1 tablespoon balsamic glaze (for drizzling)

# Step-by-Step Guide:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine all the chopped vegetables thoroughly.
03 - Drizzle with olive oil and sprinkle Italian herbs, garlic powder, sea salt, and black pepper; toss to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
06 - Transfer to a serving platter; garnish with fresh basil and drizzle balsamic glaze if desired. Serve warm.

# Expert Suggestions:

01 -
  • Vegetables transform into something sweet and caramelized with almost no effort on your part.
  • It's the kind of dish that tastes like restaurant cooking but takes less time than ordering takeout.
  • Vegan, gluten-free, and honestly so good that meat-eaters never notice it needs nothing else.
02 -
  • Don't skip the parchment paper—it's the difference between easy cleanup and scrubbing burnt oil off a pan for ten minutes.
  • Uniform sizing matters more than perfection; vegetables the same size cook at the same speed, so don't stress about making them beautiful, just make them similar.
  • Halfway stirring is non-negotiable if you want golden roasting instead of a mix of burnt and steamed vegetables.
03 -
  • If your vegetables are releasing a lot of liquid halfway through, carefully pour it off so they roast instead of steaming in their own moisture.
  • Buy whole dried herbs if you can find them instead of pre-mixed, because pre-mixed blends have been sitting on shelves losing their punch; the flavor difference is real.

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