Roasted Appetizer Veggies (Printable)

Seasonal vegetables roasted until caramelized and sweet.

# What You'll 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 tbsp extra virgin olive oil
09 - 1½ tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 1 tsp dried Italian herbs
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh parsley, chopped
14 - 1 tsp balsamic vinegar (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all cut vegetables.
03 - Drizzle with olive oil, sprinkle with salt, pepper, dried herbs, and minced garlic. Toss until evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
06 - Remove from the oven. If desired, drizzle with balsamic vinegar and toss gently.
07 - Sprinkle with fresh parsley before serving. Serve warm or at room temperature.

# Expert Hints:

01 -
  • Takes 15 minutes of prep and practically cooks itself—you get to relax while the oven does the heavy lifting.
  • Works for any occasion, from casual appetizers to impressing guests without making it look effortless.
  • Vegan and gluten-free by nature, so everyone at the table can enjoy it without worry.
02 -
  • Don't skip the single-layer spread; crowded vegetables steam and become soft rather than caramelized and sweet.
  • Stir halfway through so the pieces touching the hot pan actually move around and the bottom sides get color too.
  • Cut your vegetables as uniformly as possible so they all finish cooking at roughly the same time.
03 -
  • Pat your vegetables dry before tossing with oil; any surface moisture prevents browning and creates steam instead of caramelization.
  • Don't stir too early or too often—let the vegetables sit on the hot pan long enough to develop color before moving them around.

Go back