Oven-Baked Veggie Medley
Looking for a simple yet vibrant way to enjoy your vegetables? This Oven-Baked Veggie Medley is a perfect combination of roasted zucchini, bell peppers, cherry tomatoes, and carrots, all tossed in a savory blend of garlic, herbs, and olive oil. Roasting brings out the natural sweetness of the vegetables while giving them a deliciously crisp and caramelized texture. Whether served as a side dish or paired with grains for a wholesome meal, this dish is an easy, nutritious, and flavorful way to brighten up your plate!
Ingredients:
2 cups cherry tomatoes, halved
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup baby carrots, halved lengthwise
2 tablespoons olive oil
2 teaspoons balsamic vinegar (optional, for extra flavor)
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon smoked paprika
½ teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese (optional)
Fresh parsley or basil for garnish
Instructions:
Preheat Oven:
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare Vegetables:
Chop all the veggies into uniform sizes to ensure even roasting.
Seasoning Mix:
In a large bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes.
Toss and Coat:
Add the vegetables to the bowl and toss until everything is evenly coated.
Arrange on Baking Sheet:
Spread the vegetables in a single layer on the baking sheet. Avoid overcrowding for best results.
Roast:
Bake for 20–25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
Finish & Serve:
Remove from the oven, sprinkle with Parmesan cheese (if using), and garnish with fresh parsley or basil.
Enjoy! Serve warm as a side dish or over quinoa, rice, or pasta for a complete meal.