Roasted Veggies Italian Herbs (Print Version)

Seasonal vegetables oven-roasted and seasoned with aromatic Italian herbs, perfect as a vibrant, healthy side or main.

# 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 (200 g) cherry tomatoes, halved

→ Herbs & Seasoning

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

→ Optional

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

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the chopped vegetables.
03 - Drizzle olive oil over the vegetable mix. Add Italian herbs, garlic powder, sea salt, and black pepper. Toss until evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the oven for 25 to 30 minutes, stirring once halfway through, until the vegetables are golden and tender.
06 - Transfer the roasted vegetables to a serving platter. Garnish with torn fresh basil leaves and drizzle with balsamic glaze if desired. Serve warm.

# Expert Tips:

01 -
  • The vegetables get crispy-edged and sweet when roasted, tasting nothing like steamed or boiled versions.
  • It comes together in under an hour and works for weeknight dinners, meal prep, or last-minute entertaining.
  • You can throw in whatever vegetables you have and it always tastes intentional and restaurant-quality.
02 -
  • Don't skip the halfway stir—the undersides that touch the pan get crispy, and turning them ensures even cooking and caramelization.
  • If your vegetables release a lot of liquid while roasting, drain it off halfway through so they roast instead of steaming in their own moisture.
  • One sheet pan is better than overcrowding two, because space around each piece is what creates that golden, crispy edge.
03 -
  • Pat vegetables dry before tossing with oil—moisture is the enemy of caramelization, so drier vegetables brown better.
  • If your oven runs cool, your vegetables might need a few extra minutes, so check for that golden edge rather than watching the clock.

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