Italian Roasted Vegetables (Print Version)
Seasonal vegetables roasted with olive oil, garlic, and Italian herbs for a flavorful healthy side dish.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 7 oz cherry tomatoes, halved
→ Seasoning
07 - 3 tbsp extra-virgin olive oil
08 - 3 garlic cloves, minced
09 - 1½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper
→ Garnish
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp balsamic glaze
# How To Make:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes.
03 - Drizzle with olive oil. Add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden brown and tender.
06 - Remove from oven. If desired, drizzle with balsamic glaze and sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- The vegetables develop these sweet, concentrated flavors that make everyone think you spent hours cooking
- Its incredibly forgiving and works with whatever you have in the crisper drawer
02 -
- The single layer rule is what separates mushy roasted vegetables from glorious ones, use two baking sheets if needed
- Stirring halfway through ensures even browning, but don't flip them obsessively or they won't develop those golden spots
03 -
- Cut your vegetables into similar sizes so everything finishes roasting at the same time
- Room temperature vegetables roast more evenly than cold ones straight from the fridge