Roasted Vegetable Medley Pan (Printable Version)

Tender oven-roasted seasonal vegetables with aromatic herbs, perfectly caramelized for an easy healthy dish.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 red onion, cut into wedges
05 - 1 medium eggplant, diced into 1-inch cubes
06 - 7 oz cherry tomatoes, halved
07 - 2 medium carrots, peeled and sliced diagonally
08 - 7 oz baby potatoes, halved

→ Aromatics & Herbs

09 - 3 cloves garlic, minced
10 - 2 tbsp fresh rosemary, chopped
11 - 2 tbsp fresh thyme leaves
12 - 1 tsp dried oregano

→ Seasoning & Oil

13 - 4 tbsp extra virgin olive oil
14 - 1 1/2 tsp sea salt
15 - 1/2 tsp freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Add minced garlic, chopped rosemary, thyme, oregano, olive oil, salt, and pepper. Toss thoroughly until all vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper caramelization.
05 - Roast for 35 minutes, stirring once halfway through cooking, until vegetables are tender with golden caramelized edges.
06 - Transfer to a serving platter and garnish with additional fresh herbs if desired. Serve hot as a side dish or main course.

# Expert Tips:

01 -
  • The way different vegetables caramelize at their own pace creates layers of sweet and savory flavor in every bite.
  • Its nearly impossible to mess up, yet impressive enough for dinner guests who think you spent hours at the stove.
02 -
  • Overcrowding the pan is the number one mistake—use two baking sheets if you need to, because piled vegetables will steam in their own moisture.
  • Stirring halfway through ensures even cooking, but do not rearrange everything too much or you will lose those golden edges that make roasted vegetables addictive.
03 -
  • Room temperature vegetables roast more evenly than cold ones straight from the refrigerator, so take them out while the oven preheats.
  • Listen for the sizzle—that sound means the vegetables are making contact with the hot pan and developing those crispy edges we are after.

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