Description
This roasted vegetable medley features a vibrant mix of peppers, zucchini, carrots, onion, tomatoes, and broccoli tossed with olive oil and a classic herb blend. It’s easy, customizable, and delivers caramelized, flavorful veggies perfect for any occasion.
Ingredients
Scale
- 1 large red bell pepper, chopped (about 1 cup)
- 1 medium zucchini, sliced into half-moons (about 1 cup)
- 2 medium carrots, peeled and cut into sticks (about 1 cup)
- 1 small red onion, cut into wedges (about 1/2 cup)
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, bite-size
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, extra virgin recommended
- Zest from 1 lemon (optional, for brightness)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
- Wash and dry all vegetables. Chop red bell pepper into 1-inch pieces, slice zucchini into 1/2-inch half-moons, peel and cut carrots into sticks (2-3 inches long), cut red onion into wedges, halve cherry tomatoes, and cut broccoli into small florets. Aim for similar-sized pieces.
- In a small bowl, mix together thyme, rosemary, garlic powder, sea salt, and black pepper. If using fresh herbs, double the amount and chop finely.
- Place all chopped vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with the herb mix. Toss until well coated.
- Spread vegetables in a single layer on the prepared baking sheet. Don’t overcrowd; use two sheets if needed.
- Roast in the oven for 20 minutes. Halfway through, toss and flip the veggies with tongs or a spatula for even browning.
- Continue roasting for a total of 30-35 minutes, until veggies are tender and caramelized with golden edges.
- Remove from oven and, if desired, sprinkle with lemon zest for a fresh finish.
- Let vegetables cool slightly for 5 minutes before serving.
Notes
For best results, cut vegetables into uniform pieces and avoid overcrowding the pan. Toss veggies halfway through roasting for even caramelization. Feel free to swap in seasonal vegetables or add spices like smoked paprika or cumin for extra flavor. Leftovers store well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 90
- Sugar: 5
- Sodium: 200
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
Keywords: roasted vegetables, vegetable medley, easy side dish, vegan, gluten-free, healthy, herb mix, meal prep, oven roasted veggies