Roasted Appetizer Veggies (Printable Version)
A colorful mix of seasonal vegetables, roasted to bring out natural flavors and ideal for starters or gatherings.
# What You Need:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small zucchini, sliced into ½-inch rounds
05 - 1 small red onion, cut into wedges
06 - 1 cup baby carrots, halved lengthwise
07 - 1 cup cremini mushrooms, halved
→ Seasoning
08 - 3 tablespoons extra virgin olive oil
09 - 1½ teaspoons sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried Italian herbs blend
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh parsley, chopped (for garnish)
14 - Optional: 1 teaspoon balsamic vinegar
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Drizzle with olive oil, then sprinkle with sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to ensure even coating.
04 - Spread the vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
06 - Remove from oven. If desired, drizzle with balsamic vinegar and toss gently.
07 - Sprinkle with fresh parsley before serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- Vegetables taste sweeter and more vibrant when roasted, like you've unlocked a flavor that was hiding underneath.
- It's endlessly forgiving—toss in whatever you have on hand and it still turns out brilliant.
- Minimal hands-on time means you can prep once and forget about it while the oven does the real work.
- Works as an appetizer, side dish, or even cold the next day on a salad.
02 -
- Don't crowd the pan—vegetables need space to caramelize, not steam on top of each other; if your pan feels full, use two sheets.
- Stir halfway through so the pieces that touch the hot pan get a chance to brown and the ones on top get their turn for color and flavor.
03 -
- Cut vegetables as uniformly as possible so they finish roasting at the same time—some pieces can be slightly smaller if they're denser like carrots.
- Don't be shy with the olive oil; it's the secret to caramelization and what keeps everything from drying out in the high heat.