Description
Discover the vibrant flavors of our Roasted Vegetable Medley Pan, a delightful dish that brings seasonal vegetables to life. This easy-to-make recipe highlights the natural sweetness of zucchini, bell peppers, and carrots, all beautifully caramelized with aromatic herbs. Perfect as a side dish or a main course when paired with grains or proteins, this medley is not only nutritious but also visually stunning with its colorful presentation.
Ingredients
Scale
- 1 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 medium eggplant
- 7 oz cherry tomatoes
- 2 medium carrots
- 7 oz baby potatoes
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 4 tbsp extra virgin olive oil
- 1 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Chop all the vegetables into uniform pieces and place them in a large mixing bowl.
- Add minced garlic, chopped fresh herbs, olive oil, sea salt, and black pepper. Toss until everything is well coated.
- Spread the vegetables evenly on the prepared baking sheet in a single layer to avoid overcrowding.
- Roast for about 35 minutes, stirring halfway through until tender and golden brown.
- Serve hot as a side dish or main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish/Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg