Roasted Vegetables Recipe
Make Roasted Vegetables Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the vegetables.
- 2
Prepare the Vegetables
Wash and peel the carrots. Cut them into bite-sized pieces. Slice the zucchini, bell peppers, and red onion into similar-sized pieces to ensure even roasting. Halve the cherry tomatoes.
Seasoning
- 3
Season the Vegetables
In a large mixing bowl, combine the chopped carrots, zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Roasting
- 4
Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded, as this will prevent them from roasting properly.
- 5
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through. The vegetables should be tender and slightly caramelized when done.
Serving
- 6
Serve Hot
Remove the vegetables from the oven and let them cool for a few minutes. Serve them hot as a side dish or toss them into salads or grain bowls.