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Roasted Mixed Vegetables
AmericanOven-baked

Roasted Mixed Vegetables

Tender on the inside with crispy, caramelized edges, tossed in olive oil and simple herbs for a perfect everyday side dish.

45 min4 servings

Ingredients

  • 2 cup broccoli florets · cut into bite-sized pieces
  • 2 bell peppers · any color, sliced
  • 1 zucchini · large, sliced into half-moons
  • 1 red onion · medium, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper · freshly ground

Directions

  1. 1

    Preheat the oven

    Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.

  2. 2

    Chop the vegetables

    Wash and chop the broccoli, bell peppers, zucchini, and red onion into uniform, bite-sized pieces.

  3. 3

    Season the vegetables

    Place all the chopped vegetables in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss well until evenly coated.

  4. 4

    Arrange on the pan

    Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not crowd the pan.

  5. 5

    Roast until caramelized

    Bake in the preheated oven for 25 to 30 minutes, tossing the vegetables halfway through, until they are tender and the edges are crispy and browned.