Roasted Veggies Italian Herbs (Printable)
Seasonal vegetables oven-roasted and infused with aromatic Italian herbs for a colorful, healthy dish.
# What You'll Need:
→ Vegetables
01 - 1 medium red bell pepper, diced
02 - 1 medium yellow bell pepper, diced
03 - 1 medium zucchini, sliced into half-moons
04 - 1 medium eggplant, diced
05 - 1 red onion, cut into wedges
06 - 7 ounces (200 grams) cherry tomatoes, halved
→ Herbs & Seasoning
07 - 3 tablespoons extra-virgin olive oil
08 - 2 teaspoons dried Italian herb mix (oregano, basil, thyme, rosemary)
09 - ½ teaspoon garlic powder
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
→ Optional
12 - 2 tablespoons fresh basil leaves, torn (for garnish)
13 - 1 tablespoon balsamic glaze (for drizzling)
# Directions:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Place all chopped vegetables in a large mixing bowl.
03 - Drizzle olive oil over the vegetables. Add the Italian herbs, garlic powder, sea salt, and black pepper. Toss thoroughly until evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are golden and tender.
06 - Transfer the roasted vegetables to a serving platter. Garnish with torn fresh basil and drizzle with balsamic glaze if desired. Serve warm.
# Expert Advice:
01 -
- It's a weeknight dinner that tastes like you spent hours cooking, but actually takes less time than scrolling through your phone.
- Every vegetable caramelizes differently, creating this gorgeous mix of textures that somehow works together perfectly.
- It tastes just as good the next day cold, straight from the fridge with some crusty bread.
02 -
- Don't skip the halfway stir—it's the difference between some pieces golden and others pale and steamed.
- If your vegetables release liquid on the sheet, that's fine; it'll eventually evaporate and concentrate flavor, but if there's standing water at the end, blot it with a paper towel.
03 -
- Don't use wet vegetables—pat them dry before tossing with oil so they roast instead of steam.
- If you find your vegetables are browning too fast, lower the oven to 200°C and add five more minutes; every oven has its own personality.