Ingredients
Method
- Preheat your oven to 220°C (428°F) and line a large baking sheet with parchment paper.
- Place the chopped zucchini, carrots, red and yellow bell peppers, and eggplant in a large bowl.
- Add the olive oil, minced garlic, dried oregano, salt, and black pepper. Toss well to ensure all vegetables are coated evenly.
- Spread the vegetables in a single layer on the prepared baking sheet without overcrowding.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until vegetables are golden and tender.
- Remove from the oven and serve warm as a colorful and healthy side dish.
Notes
Roasted vegetables are beloved worldwide for their unbeatable combination of flavor, color, and nutritional value. Their versatility shines: you can enjoy them as a satisfying side dish, a wholesome light meal, or even tossed over salads and pasta for a Mediterranean touch.
Tips for Perfect Roasted Vegetables
For the best texture, ensure your vegetables are cut into uniform pieces—this helps them cook evenly and caramelize beautifully. Preheating your baking sheet before adding the vegetables gives them an extra-crisp edge. If you wish to experiment, substitute or add other robust veggies like sweet potatoes, broccoli, or mushrooms. Try swapping the dried oregano for fresh rosemary or thyme for a flavor twist. If you’re after more heat, a sprinkle of chili flakes works wonders. For a richer taste, toss your veggies with a bit of balsamic vinegar before roasting. Preparation Tricks
Don’t crowd your baking tray—spread the vegetables in a single layer. Overcrowding traps steam and results in soggy veggies instead of that signature golden roast. Stir the vegetables halfway through roasting for even browning. Serving Suggestions and Variations
Roasted vegetables are excellent with a light drizzle of tahini or herbed yogurt. They pair fantastically with grilled meats, polenta, or over quinoa for a hearty vegetarian bowl. Turn leftovers into a nourishing frittata or blend them into soups to minimize waste. With just a few tweaks, you can create endless variations—making roasted vegetables a go-to dish for effortless, healthy, and crowd-pleasing meals.
For the best texture, ensure your vegetables are cut into uniform pieces—this helps them cook evenly and caramelize beautifully. Preheating your baking sheet before adding the vegetables gives them an extra-crisp edge. If you wish to experiment, substitute or add other robust veggies like sweet potatoes, broccoli, or mushrooms. Try swapping the dried oregano for fresh rosemary or thyme for a flavor twist. If you’re after more heat, a sprinkle of chili flakes works wonders. For a richer taste, toss your veggies with a bit of balsamic vinegar before roasting. Preparation Tricks
Don’t crowd your baking tray—spread the vegetables in a single layer. Overcrowding traps steam and results in soggy veggies instead of that signature golden roast. Stir the vegetables halfway through roasting for even browning. Serving Suggestions and Variations
Roasted vegetables are excellent with a light drizzle of tahini or herbed yogurt. They pair fantastically with grilled meats, polenta, or over quinoa for a hearty vegetarian bowl. Turn leftovers into a nourishing frittata or blend them into soups to minimize waste. With just a few tweaks, you can create endless variations—making roasted vegetables a go-to dish for effortless, healthy, and crowd-pleasing meals.