Roasted Appetizer Veggies (Printable)

Seasonal vegetables roasted to bring out their natural sweetness, perfect for sharing or starters.

# Ingredient List:

→ 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
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh parsley, chopped
14 - Optional: 1 teaspoon balsamic vinegar

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all cut vegetables into a large mixing bowl.
03 - Add olive oil, sea salt, black pepper, dried Italian herbs, and minced garlic to the bowl; toss until vegetables are evenly coated.
04 - Spread the seasoned vegetables 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 and, if desired, drizzle with balsamic vinegar; toss gently to combine.
07 - Sprinkle with fresh parsley and serve warm or at room temperature.

# Expert Advice:

01 -
  • It rescues forgotten vegetables from the back of the fridge and turns them into something irresistible.
  • The high heat coaxes out natural sweetness you never knew was hiding in a simple carrot or mushroom.
  • Everything happens on one pan so cleanup is almost nonexistent.
  • You can scale it up for a crowd or down for a quiet weeknight without changing a thing.
02 -
  • If you crowd the pan the vegetables will steam and turn soggy instead of developing those crispy caramelized edges.
  • Stirring halfway through is not optional because the bottom pieces brown faster and need to swap places with the top ones.
  • Taste a piece before serving because roasted vegetables often need an extra pinch of salt to really shine.
03 -
  • Cut denser vegetables like carrots slightly smaller than softer ones like zucchini so everything finishes cooking at the same time.
  • If you want a smoky depth, add a pinch of smoked paprika or a few red pepper flakes before roasting.
  • Toss in a handful of pine nuts or slivered almonds during the last five minutes for a nutty crunch that takes this dish over the top.

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