Roasted Appetizer Veggies (Printable)

Seasonal vegetables roasted to bring out their natural sweetness in a colorful starter.

# What You Need:

→ Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small zucchini, sliced into ½-inch rounds
05 - 1 small red onion, cut into wedges
06 - 1 cup baby carrots, halved lengthwise
07 - 1 cup cremini mushrooms, halved

→ Seasoning

08 - 3 tablespoons extra virgin olive oil
09 - 1½ teaspoons sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried Italian herbs (oregano, thyme, basil)
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh parsley, chopped (for garnish)
14 - Optional: 1 teaspoon balsamic vinegar

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared vegetables in a large mixing bowl.
03 - Drizzle olive oil over the vegetables, then sprinkle with sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the oven for 25 to 30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
06 - Remove from oven and if desired, drizzle with balsamic vinegar. Toss gently to combine.
07 - Sprinkle fresh parsley over the roasted vegetables before serving. Serve warm or at room temperature.

# Expert Tips:

01 -
  • These roasted vegetables taste like dessert—sweet, tender, and nothing like the sad veggie tray you've seen at office parties.
  • You can prep them in minutes and let the oven do the work while you pour a drink and actually enjoy your guests.
  • They're naturally vegan and gluten-free, so you're never stressed about feeding different people.
02 -
  • Don't crowd the pan—if vegetables are piled on top of each other, they'll steam instead of roast, and you'll lose all that caramelized magic.
  • Stirring halfway through isn't just a suggestion; it's what keeps everything cooking evenly and prevents anything from getting too dark on one side.
  • Taste a piece when you pull it out of the oven—that's how you actually learn what done looks like, not by watching a timer.
03 -
  • Taste your salt level before roasting—it's easier to adjust then than to fix it after, and you want the vegetables to season themselves as they cook.
  • If you have a convection setting on your oven, use it; the moving air helps everything caramelize more evenly and quickly.
  • Save any leftover bits for stock or blend them into a soup—even the caramelized scraps from the pan have flavor you don't want to waste.

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