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Roasted Vegetable Medley Pan

Roasted Vegetable Medley Pan
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Indulge in the vibrant flavors of the Roasted Vegetable Medley Pan, a delightful and healthy dish that showcases seasonal produce at its best. This colorful medley combines zucchini, bell peppers, eggplant, and more, all roasted to perfection with aromatic herbs. It’s an easy-to-prepare dish that’s perfect as a side or a main course, making it ideal for family dinners or festive gatherings. With its natural sweetness and rich taste, this medley is not only visually appealing but also packed with nutrients.

Ingredients

Scale
  • 1 medium zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 1 medium eggplant
  • 7 oz cherry tomatoes
  • 2 medium carrots
  • 7 oz baby potatoes
  • 3 cloves garlic
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 4 tbsp extra virgin olive oil
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice and chop the vegetables into uniform sizes; place them in a large mixing bowl.
  3. Add minced garlic, chopped herbs, olive oil, salt, and pepper; toss until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 35 minutes, stirring halfway through until tender and caramelized.
  6. Serve hot on a platter; garnish with additional herbs if desired.

Nutrition

Find it online: https://happycookingtime.com/roasted-vegetable-medley-pan/