Italian Roasted Vegetables (Printable version)

A colorful medley of seasonal vegetables roasted with garlic and Italian herbs for a flavorful healthy side.

# What You'll Need:

01 - 1 medium zucchini, sliced into ½-inch rounds

02 - 1 red bell pepper, cut into 1-inch pieces

03 - 1 yellow bell pepper, cut into 1-inch pieces

04 - 1 medium red onion, cut into wedges

05 - 1 medium eggplant, cut into 1-inch cubes

06 - 7 oz cherry tomatoes, halved

07 - 3 tbsp extra-virgin olive oil

08 - 3 garlic cloves, minced

09 - 1½ tsp dried Italian herbs (oregano, basil, thyme)

10 - ½ tsp sea salt

11 - ¼ tsp freshly ground black pepper

12 - 2 tbsp chopped fresh parsley

13 - 1 tbsp balsamic glaze

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes.

03 - Drizzle with olive oil. Add minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.

04 - Spread vegetables in a single layer on the prepared baking sheet.

05 - Roast for 30–35 minutes, stirring once halfway through, until vegetables are golden brown and tender.

06 - Remove from oven. If desired, drizzle with balsamic glaze and sprinkle with fresh parsley before serving.

01 -

The vegetables develop these incredible caramelized edges while staying tender inside, creating textures that make you forget youre eating something so healthy
Its one of those rare dishes that actually tastes better the next day, so I always make extra for lunch

02 -

Crowding the baking sheet is the mistake everyone makes, but spreading vegetables in a single layer is what creates those crispy edges we all love
Halfway through stirring is nonnegotiable because it ensures even browning and prevents anything from burning on the bottom

03 -

Room temperature vegetables roast more evenly than cold ones straight from the refrigerator
If you have time, let the vegetables sit with the oil and seasonings for 15 minutes before roasting