Name: Roasted Vegetable Medley
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Ingredients: 1 large red bell pepper, seeded and cut into 1-inch pieces; 1 large yellow bell pepper, seeded and cut into 1-inch pieces; 1 large zucchini, halved lengthwise and sliced into 1/2-inch pieces; 1 large yellow squash, halved lengthwise and sliced into 1/2-inch pieces; 1 medium eggplant, cut into 1-inch cubes; 1 medium red onion, cut into 1-inch chunks; 2 cups cherry tomatoes, halved; 1 head of garlic, cloves separated and peeled; 3 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
Prepare the vegetables

In a large bowl, combine all the cut vegetables: bell peppers, zucchini, yellow squash, eggplant, red onion, cherry tomatoes, and garlic cloves. Make sure all vegetables are cut to similar sizes to ensure even cooking.
Season the vegetables

Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle with fresh rosemary, thyme, salt, and pepper. Toss everything together until all vegetables are evenly coated with oil and seasonings.
Arrange for roasting

Spread the vegetables in a single layer across the two prepared baking sheets. Avoid overcrowding, as this will cause the vegetables to steam rather than roast. Give them plenty of space to develop caramelization.
Roast the vegetables

Place the baking sheets in the preheated oven and roast for 20 minutes. Then remove from the oven, stir the vegetables, and rotate the baking sheets to ensure even cooking. Return to the oven for another 15 minutes.
Check for doneness

The vegetables should be tender and slightly caramelized around the edges. If some vegetables need more time, return to the oven for 5-minute increments until they reach your desired level of tenderness and caramelization.
Serve

Transfer the roasted vegetables to a large serving platter. They can be served hot, at room temperature, or even cold as part of an antipasto platter. Garnish with additional fresh herbs if desired.

Roasted Vegetable Medley

Ingredients

Instructions

Nutritional Information