Market Veggie Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). Wash the potatoes and halve or quarter them so pieces are roughly 1-1.5 inches. Peel or scrub the baby carrots if needed. Trim the ends of the zucchini and cut into 1/2-inch thick half-moons. Core and cut the bell peppers into 1-inch pieces. Peel the red onion and cut into 1-inch wedges. Smash the garlic cloves lightly with the side of a knife (leave skins on if you prefer milder roasted garlic).

Toss with oil and seasonings

In a large bowl, combine the prepared potatoes, carrots, zucchini, bell peppers, red onion, and garlic. Drizzle 3 tablespoons extra-virgin olive oil over the vegetables. Sprinkle 1.5 teaspoons sea salt, 1 teaspoon black pepper, 1 teaspoon dried thyme and 1 teaspoon dried oregano. Toss with your hands or a spatula until everything is evenly coated.

Roast

Spread the vegetables out in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the preheated oven for 25–35 minutes, stirring or shaking the pan once halfway through, until potatoes are tender and vegetables are caramelized at the edges.

Finish roasted garlic

If garlic cloves were roasted in their skins, after roasting squeeze the softened garlic out of the skins and roughly mash it with a fork; mix it into the roasted vegetables to distribute the flavor.

While the vegetables roast, make the vinaigrette. In a small bowl or jar combine 2 tablespoons fresh lemon juice, 1 teaspoon honey or maple syrup, and 1 teaspoon Dijon mustard. Whisk or shake to combine. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh basil (if using). Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust acidity or seasoning as desired.

Transfer the hot roasted vegetables to a large serving bowl. Add the fresh arugula or mixed baby greens (optional) and pour the lemon-herb vinaigrette over the vegetables while still warm so it absorbs flavor. Toss gently to coat.

Scatter 75 g crumbled feta or goat cheese and 30 g toasted pine nuts or chopped almonds over the top. Taste and adjust seasoning with additional salt or lemon if desired. Serve warm or at room temperature.

Leftovers: Refrigerate in an airtight container up to 3–4 days. Rewarm in a 350°F (175°C) oven or serve chilled over grains for a salad bowl.