Roasted Vegetable Platter Recipe
Make Roasted Vegetable Platter Recipe in just 45m. 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 Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Vegetables
Wash and peel (if necessary) all the vegetables. Cut the carrots, zucchini, and bell peppers into bite-sized pieces. Slice the red onion into wedges and leave the cherry tomatoes whole.
- 3
Mince Garlic
Peel the garlic cloves and mince them finely.
Seasoning and Roasting
- 4
Combine Ingredients
In a large mixing bowl, combine the prepared vegetables and minced garlic.
- 5
Add Olive Oil and Spices
Drizzle the olive oil over the vegetables and sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
- 6
Spread on Baking Sheet
Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper.
- 7
Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
Serving
- 8
Serve Warm
Remove the roasted vegetables from the oven and let them cool slightly. Serve warm on a platter as a delicious side dish or appetizer.
