Baked Vegetables Olive Oil (Print)
Seasonal vegetables roasted with olive oil and herbs for a wholesome, flavorful dish.
# What You Need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 1 red bell pepper, seeded and sliced
03 - 1 yellow bell pepper, seeded and sliced
04 - 1 medium zucchini, cut into 1-inch rounds
05 - 1 small red onion, cut into wedges
06 - 7 oz cherry tomatoes, halved
07 - 7 oz cremini mushrooms, halved
→ Oil and Seasonings
08 - 3 tablespoons extra-virgin olive oil
09 - 1½ teaspoons sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 2 teaspoons dried Italian herbs (oregano, thyme, basil blend)
12 - 2 cloves garlic, minced
# How to Make:
01 - Preheat the oven to 430°F. Line a large baking tray with parchment paper.
02 - In a large bowl, combine all the prepared vegetables.
03 - Drizzle olive oil over the vegetables. Add sea salt, black pepper, Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking tray.
05 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until vegetables are golden and tender.
06 - Serve warm, optionally garnished with fresh herbs.
# Expert Advice:
01 -
- It's genuinely hard to mess up, which means you can relax while it roasts.
- The vegetables get caramelized edges that taste completely different from the raw version.
- It works as a side dish or a light meal depending on what you're hungry for.
02 -
- Don't crowd the pan; if vegetables are piled on top of each other, they steam instead of getting those gorgeous caramelized edges.
- Stirring halfway through is the secret that keeps everything cooking evenly without burning.
03 -
- Pat your vegetables dry before tossing them in oil; excess moisture prevents proper caramelization and makes everything steam instead.
- Use parchment paper instead of just greasing the pan, because it lets the vegetables touch the heat directly while keeping cleanup to basically zero.