Oven-Roasted Vegetable Medley
A simple and satisfying way to enjoy seasonal produce, this medley features colorful vegetables that caramelize perfectly in the oven, enhancing their natural sweetness.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 cup bell peppers (red, yellow, or orange), chopped
- 1 medium zucchini, sliced
- 1 medium red onion, cut into wedges
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
Seasoning and Oil
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste Salt & pepper
Optional Garnish
- Fresh herbs for garnish (such as basil or parsley)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the broccoli, bell peppers, zucchini, red onion, and cherry tomatoes. Add the minced garlic and drizzle the olive oil over the vegetables.
- Sprinkle the dried oregano, thyme, salt, and pepper over the mixture. Toss everything together with a wooden spoon.
- Line a baking sheet with parchment paper (optional). Spread the vegetables out in a single layer on the sheet.
Roasting
- Roast the vegetables in the preheated oven for 25–30 minutes, stirring halfway through.
- Remove from the oven and let cool for a few moments. Serve warm and garnish with fresh herbs, if desired.
Notes
Experiment with seasonal vegetables for customization. Consider drizzling balsamic glaze over the vegetables just before serving for added richness.