Roasted Vegetables with Herbs (Printable)

Seasonal vegetables roasted with herbs for a flavorful and healthy side dish to enhance your meal.

# What You Need:

→ Vegetables

01 - 1 medium zucchini, cut into 1-inch pieces
02 - 1 red bell pepper, seeded and diced
03 - 1 yellow bell pepper, seeded and diced
04 - 1 medium red onion, cut into wedges
05 - 1 medium carrot, peeled and sliced
06 - 1 small eggplant, cut into 1-inch cubes

→ Herbs & Seasonings

07 - 3 tablespoons olive oil
08 - 2 teaspoons dried Italian herbs (thyme, rosemary, oregano blend)
09 - 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - 2 tablespoons fresh parsley, chopped (optional)
13 - 1 tablespoon balsamic glaze (optional)

# How To Cook:

01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Place all chopped vegetables into a large mixing bowl.
03 - Add olive oil, dried herbs, garlic powder, salt, and pepper to the vegetables. Toss thoroughly to ensure even coating.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding for optimal roasting.
05 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until vegetables are golden and tender.
06 - Transfer roasted vegetables to a serving platter and garnish with chopped parsley and a drizzle of balsamic glaze if desired. Serve warm.

# Expert Tips:

01 -
  • The vegetables caramelize into something sweet and golden that tastes nothing like "healthy food."
  • It comes together in about an hour, with almost no hands on time while they roast unattended.
  • You can serve it warm, at room temperature, or toss it with pasta for a completely different meal the next day.
02 -
  • Don't crowd the baking sheet, because vegetables need space to caramelize, not steam in each other's moisture.
  • Stir halfway through cooking, a small gesture that prevents the bottom from scorching and encourages even browning.
03 -
  • Cut vegetables roughly the same size so they all finish cooking at the same time, because timing is the difference between caramelized perfection and mushy disappointment.
  • Don't skip the halfway stir, even though it means opening the oven and letting heat escape, because it's what gives you those beautiful browned edges on all sides.

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