Oven Roasted Vegetables
These vibrant, caramelized oven-roasted vegetables make a healthy and effortless side dish that pairs wonderfully with almost any meal.
Ingredients
- •2 medium zucchini, cut into bite-sized chunks
- •1 large red bell pepper, cored and chopped
- •1 large yellow bell pepper, cored and chopped
- •1 medium red onion, cut into wedges
- •2 cups broccoli florets
- •3 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 teaspoon dried oregano
- •1 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- 2
Wash and thoroughly dry all the vegetables, then chop them into uniform bite-sized pieces so they cook evenly.
- 3
Place all the chopped vegetables directly onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.
- 4
Drizzle the extra virgin olive oil evenly over the vegetables.
- 5
Sprinkle the kosher salt, black pepper, dried oregano, and garlic powder over the vegetables, then toss well with your hands to coat everything thoroughly.
- 6
Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and nicely caramelized on the edges.
💡 Chef tips
- Make sure not to overcrowd the baking sheet; if the vegetables are piled on top of each other, they will steam instead of roast.
- Feel free to swap or add seasonal vegetables like cubed butternut squash, Brussels sprouts, or sliced carrots.
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days, and reheat them in a hot oven or skillet before serving.
✅ How it should turn out
The finished vegetables should be tender-crisp with deliciously caramelized, browned edges, smelling aromatic and savory with garlic and herbs.