Vegetables Recipe

Preheat and prep

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

Prepare vegetables

Place carrots, broccoli, cauliflower, red bell pepper, zucchini, and red onion in a very large mixing bowl or divide between two bowls so you can coat evenly.

Make seasoning

In a small bowl combine minced garlic, olive oil, chopped thyme, minced rosemary, kosher salt, black pepper, lemon zest, and lemon juice. Whisk briefly to emulsify.

Toss vegetables with oil

Pour the olive oil and herb mixture over the vegetables. Toss thoroughly with your hands or tongs until all pieces are evenly coated. Taste a small piece of carrot or pepper and adjust salt/pepper if needed.

Arrange on sheet pans

Spread vegetables in a single layer on the prepared baking sheets, leaving space between pieces so they roast rather than steam. Use two pans if needed; overcrowding will cause steaming.

Roast

Roast in the preheated oven for 20–25 minutes, rotating the pans and stirring/tossing the vegetables once at about 12 minutes, until vegetables are tender and edges are golden-brown and slightly charred.

Finish

Remove pans from the oven. Immediately sprinkle chopped parsley over the vegetables and toss gently. If using toasted nuts and/or grated Parmesan, sprinkle them on now while vegetables are hot so the cheese melts slightly.

Hold for service (catering tip)

Transfer roasted vegetables to warm serving trays. Keep covered and in a low oven (200°F / 95°C) for up to 45 minutes before service. Stir once before serving to redistribute juices.

To toast pine nuts or slivered almonds: heat a dry skillet over medium heat, add nuts, and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Watch carefully to prevent burning.

To assemble for a buffet: arrange roasted vegetables in chafing dishes or heated hotel pans. Offer lemon wedges, a bowl of grated Parmesan, and a bowl of toasted nuts on the side. Label the dish (vegan/vegetarian/allergen notes) as needed for guests.