Italian Roasted Vegetables Medley (Print Version)

Colorful seasonal vegetables roasted with olive oil, garlic, and Italian herbs for a delicious healthy side.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 7 oz cherry tomatoes, halved

→ Seasoning

07 - 3 tbsp extra-virgin olive oil
08 - 3 garlic cloves, minced
09 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp balsamic glaze

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes.
03 - Drizzle with olive oil. Add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30-35 minutes, stirring once halfway through, until vegetables are golden brown and tender.
06 - Remove from oven. If desired, drizzle with balsamic glaze and sprinkle with fresh parsley before serving.

# Expert Tips:

01 -
  • The natural sweetness that emerges from roasting vegetables will completely transform how you think about simple sides
  • These vegetables somehow manage to taste even better the next day, making them perfect for meal prep or lazy lunches
02 -
  • Stirring halfway through cooking is absolutely essential for even browning on all sides
  • Hot from the oven these vegetables are at their absolute best, though they do reheat beautifully
03 -
  • Cutting vegetables into uniform sizes ensures everything finishes cooking at the same time
  • Room temperature vegetables will roast more evenly than cold ones straight from the refrigerator

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