Roasted Seasonal Vegetables Recipe
A blend of seasonal vegetables roasted to perfection.
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 (if necessary) the carrots, then cut them into bite-sized pieces. Cut the bell peppers and zucchini into similar-sized pieces. Peel the red onion and cut it into wedges. Halve the cherry tomatoes. Mince the garlic cloves.
Roasting
- 3
Toss with Seasoning
In a large mixing bowl, combine the prepared vegetables. Drizzle with olive oil, and add salt, black pepper, dried oregano, and dried thyme. Toss everything together until the vegetables are well coated.
- 4
Spread on Baking Sheet
Spread the seasoned vegetables evenly on a large baking sheet. Ensure they are in a single layer for even roasting.
- 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.
Finishing Touches
- 6
Add Balsamic Vinegar
Once the vegetables are roasted, remove them from the oven and drizzle with balsamic vinegar. Toss gently to combine.
- 7
Serve
Transfer the roasted seasonal vegetables to a serving platter and serve warm. Enjoy as a side dish or over a bed of grains.