Roasted Vegetable Medley Recipe

Preheat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper or lightly oil them so vegetables won’t stick.

Trim, peel and cut the carrots into 1/2-inch rounds. Cut bell peppers into 1-inch pieces, separate broccoli and cauliflower into bite-sized florets, cut red onions into 1-inch wedges, and slice zucchini into 1/2-inch half-moons. Spread vegetables out on the prepared baking sheets in a single even layer, using both sheets if needed to avoid overcrowding.

In a large mixing bowl, whisk together the extra-virgin olive oil, minced garlic, chopped rosemary, thyme leaves, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using) until well combined.

Reserve about 2 tablespoons of the oil mixture for finishing. Pour the remaining seasoning mixture over the vegetables on the baking sheets. Use clean hands or two spatulas to toss the vegetables gently on each sheet until thoroughly and evenly coated.

Place the baking sheets in the preheated oven, dividing them between the upper and lower racks. Roast for 18 minutes, then rotate the pans (top to bottom and front to back) and use a spatula to turn the vegetables to promote even browning.

Continue roasting for another 10–15 minutes, checking at 10 minutes, until vegetables are tender and caramelized at the edges but not mushy. Total roast time should be about 28–33 minutes depending on oven and vegetable thickness.

If you prefer crisper vegetables, roast for a slightly shorter time; for softer vegetables, add a few more minutes.

Remove the baking sheets from the oven. While vegetables are hot, sprinkle them with the reserved 2 tablespoons of oil mixture and squeeze the fresh lemon juice evenly over the vegetables. Add the lemon zest and toss gently to combine.

Transfer the roasted vegetables to a large shallow serving pan (good for catering), sprinkle chopped parsley over the top, and — if using — scatter grated Parmesan just before serving so it melts lightly onto hot vegetables.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve warm or at room temperature.