Roasted Vegetable Tray (Printable)

Seasonal vegetables oven-roasted with aromatic herbs and olive oil for a tasty, nutrient-rich side.

# What You Need:

→ Vegetables

01 - 2 medium carrots, peeled and sliced
02 - 1 red bell pepper, seeded and cut into strips
03 - 1 yellow bell pepper, seeded and cut into strips
04 - 1 medium zucchini, sliced into rounds
05 - 1 small red onion, cut into wedges
06 - 7 oz cherry tomatoes, whole
07 - 7 oz broccoli florets

→ Seasonings & Oils

08 - 3 tbsp olive oil
09 - 1 tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 2 tsp dried Italian herbs (oregano, thyme, rosemary mix)
12 - 2 cloves garlic, minced

→ Optional Garnish

13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp balsamic glaze

# How to Make It:

01 - Set oven temperature to 425°F to prepare for roasting.
02 - Line a large baking tray with parchment paper for easy cleanup and to prevent sticking.
03 - Place all prepared vegetables in a mixing bowl.
04 - Drizzle with olive oil, then sprinkle sea salt, black pepper, dried herbs, and minced garlic. Toss thoroughly to coat evenly.
05 - Spread the vegetables in a single layer on the prepared baking tray, ensuring adequate spacing to promote even roasting.
06 - Place tray in the oven and roast for 30 to 35 minutes, stirring once halfway through, until vegetables are golden and tender.
07 - Remove from oven and, if desired, drizzle with balsamic glaze and sprinkle freshly chopped parsley on top.
08 - Serve warm alongside grains or as a flavorful side dish.

# Expert Suggestions:

01 -
  • Honestly, this is the easiest way to make vegetables taste like you spent hours in the kitchen when it truly took you fifteen minutes of prep.
  • Every vegetable caramelizes differently, creating this beautiful mix of textures from soft broccoli to crispy carrot edges that feels like a celebration on one plate.
  • You can customize it completely based on what's in your fridge, so it never feels repetitive and always tastes like exactly what you needed.
02 -
  • Don't skip the halfway stir. I made this mistake once and the bottom layer turned dark brown while the top stayed pale. That one stir is the difference between roasted and ruined.
  • Your oven temperature matters more than you think. Too low and you get soft steamed vegetables. Too high and they burn on the outside before the inside cooks. 220°C is the sweet spot I found after trial and error.
  • Cut everything roughly the same size or the smaller pieces will overcook while you're waiting for the larger ones. Uniform sizing is the secret to even cooking.
03 -
  • Pat your vegetables dry before tossing with oil. Even moisture makes them steam rather than roast, and I learned this lesson after making slightly soggy vegetables one too many times.
  • If you have parchment paper, use it. If you don't have it, just rub your tray lightly with oil and it will still work beautifully. I keep parchment on hand now because cleanup really does matter when you're exhausted after cooking.

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