Roasted Vegetable Medley Pan

The smell of rosemary hitting hot olive oil always pulls me into the kitchen, no matter what I was doing before. This vegetable medley started as a way to use up whatever was languishing in my crisper drawer, but now I plan my farmer's market trips around it.

Last autumn, my sister came over for what was supposed to be a quick catch-up dinner. We ended up standing in front of the oven with the door cracked open, sneaking caramelized cherry tomatoes and burning our fingers because we could not wait for the timer to beep.

Ingredients

• Vegetables: Zucchini, bell peppers, red onion, eggplant, cherry tomatoes, carrots, and baby potatoes each bring something different to the party—some stay firm, some turn silky, some get sweet and jammy.
• Garlic and herbs: Fresh rosemary and thyme make everything taste like it came from a restaurant kitchen, but dried herbs work beautifully if that is what you have on hand.
• Extra virgin olive oil: This is not the time to be skimpy—the oil helps the vegetables roast instead of steam and carries all those herb flavors where they need to go.

Instructions

Preheat and prepare:

Crank your oven to 220°C (425°F) and line a large baking sheet with parchment paper—cleanup will thank you later.

Combine the vegetables:

Pile all your prepared vegetables into a large mixing bowl where you have room to work.

Add the aromatics:

Pour in the olive oil, scatter the herbs and garlic, then sprinkle with salt and pepper.

Toss thoroughly:

Use your hands to mix everything together, making sure each piece is glistening with oil and dusted with seasonings.

Arrange for roasting:

Spread the vegetables in a single layer on your prepared baking sheet—give them some breathing room so they can brown instead of steam.

Roast to perfection:

Slide into the oven for 35 minutes, stirring halfway through, until edges are golden and some vegetables have those coveted crispy browned spots.

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This recipe has become my go-to when I need to feed a crowd without spending my entire evening cooking. There is something satisfying about putting a rainbow of vegetables on the table and watching everyone reach for seconds.

Customization Ideas

Sometimes I swap in whatever looks best at the market, like butternut squash in fall or asparagus in spring. The technique stays the same even when the vegetables change with the seasons.

Serving Suggestions

A drizzle of good balsamic vinegar right before serving adds a bright acidic punch that cuts through the sweetness of the roasted vegetables. I have also been known to crumble feta over the top when I am not cooking for vegan friends.

Make-Ahead Tips

You can chop all the vegetables up to a day in advance and store them in the refrigerator, which makes this recipe feel almost effortless on busy weeknights. Roasted vegetables also reheat beautifully for lunch the next day.

• Cut the harder vegetables like carrots and potatoes slightly smaller than soft vegetables like zucchini so everything finishes cooking at the same time.
• Let the vegetables sit for about 5 minutes after they come out of the oven—this intensifies their natural sweetness.
• If you have fresh herbs left over from another recipe, this is the perfect place to use them up before they wilt.

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Simple food cooked well is often the most memorable, and this vegetable medley proves that point every time it appears on my table.

Questions & Answers

→ Can I prepare the vegetables ahead of time?

Yes, chop and season vegetables up to 24 hours in advance. Store coated vegetables in an airtight container in the refrigerator, then roast when ready. Adding oil too early may affect texture, so coat just before roasting for best results.

→ What temperature works best for roasting mixed vegetables?

220°C (425°F) provides ideal heat for caramelization while cooking vegetables through evenly. This high temperature creates golden edges and tender interiors. Lower temperatures may result in steaming rather than roasting.

→ How do I prevent vegetables from becoming soggy?

Avoid overcrowding the baking sheet—vegetables need space for hot air circulation. Arrange in a single layer without overlapping. Don't stir too frequently; once halfway through allows proper browning and crisping.

→ Can I use dried herbs instead of fresh?

Absolutely. Use one-third the amount when substituting dried herbs for fresh. Dried rosemary, thyme, and oregano work beautifully. Add dried herbs with the oil so their flavor rehydrates and distributes evenly during roasting.

→ What vegetables work best in this medley?

Root vegetables like carrots and potatoes take longer, while softer vegetables like zucchini and bell peppers cook more quickly. Cutting denser vegetables slightly smaller helps everything finish together. Avoid watery vegetables like cucumber that don't roast well.

→ How long will leftovers keep?

Stored in an airtight container in the refrigerator, roasted vegetables stay fresh for 3-4 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes to restore texture, or enjoy cold in salads and grain bowls.