Peel and cut carrots into 1/2-inch diagonal slices (about 3 cups). Cut broccoli into bite-size florets (about 3 cups). Core and seed the red bell pepper and cut into 1-inch pieces. Slice the zucchini into 1/2-inch half-moons. Peel and cut the red onion into 1-inch wedges. Leave cherry tomatoes whole. Smash or thinly slice the garlic cloves.

Toss with oil and seasonings

In a large bowl combine all prepared vegetables and garlic. Add 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dried oregano, 1.5 teaspoons salt, and 3/4 teaspoon black pepper. Toss until evenly coated.

Arrange and roast

Spread the vegetables in a single layer on the prepared baking sheet, giving space so they roast rather than steam. Roast in the preheated oven for 20 minutes.

Stir and finish roasting

After 20 minutes, remove the sheet and use a spatula to turn the vegetables so they brown evenly. Return to the oven and roast 8–12 more minutes, until carrots are tender and edges are caramelized and broccoli has crisp-tender florets. Total roasting time should be 28–32 minutes depending on your oven and vegetable size.

Finishing & Garnish

Dress and serve

Remove roasted vegetables from the oven. While still warm, sprinkle with 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. If desired, sprinkle 2 tablespoons grated Parmesan over the top and return to the oven for 1–2 minutes to melt, or simply toss to combine.

Taste and adjust seasoning, adding a pinch more salt or a grind of black pepper if needed. Serve warm as a side dish, over grains, or chilled for salads.