Roasted Vegetable Recipe

Preheat and prepare

Preheat oven to 220°C (430°F). Line two rimmed baking sheets with parchment paper or lightly oil them.

Wash and cut vegetables: halve or quarter bell peppers, cut zucchini and eggplant into 1/2-inch thick rounds or half-moons, slice carrots on a bias 1/4–1/2 inch thick, and cut red onion into wedges. Aim for uniform pieces so they roast evenly.

In a large bowl, combine 3 tablespoons olive oil, minced garlic, smoked paprika, red pepper flakes (if using), kosher salt and black pepper. Add the prepared vegetables and toss thoroughly to coat.

Spread vegetables in a single layer across the prepared baking sheets (don’t overcrowd—use two sheets if necessary). Roast in the preheated oven for 20–30 minutes, turning once halfway through, until vegetables are tender and caramelized at the edges.

Remove from oven and let sit on the pan 3–5 minutes; transfer to a warm serving platter or bowl.

If using a jarred roasted red pepper, drain and pat dry. Roughly chop the roasted pepper if whole.

In a small food processor or blender, combine cilantro, parsley, roasted red pepper, red wine vinegar, 4 tablespoons olive oil, chopped shallot, 1 garlic clove, smoked paprika, red pepper flakes, kosher salt and black pepper.

Pulse briefly until herbs are finely chopped but the sauce still has texture (do not purée to a smooth paste). Scrape down the sides and taste. Adjust salt, vinegar or oil to balance acidity and brightness. If you prefer a looser sauce, add an additional teaspoon or two of olive oil.

Transfer chimichurri to a small bowl and let rest at room temperature for 10–15 minutes to allow flavors to meld.

Spoon the red chimichurri evenly over the roasted vegetables, reserving about 2 tablespoons to serve alongside.

Scatter crumbled queso fresco over the top, then sprinkle fresh cilantro leaves and toasted pumpkin seeds (if using) for crunch.

Serve warm with lime wedges on the side for squeezing. Offer reserved chimichurri alongside for guests who want extra.

Leftovers: refrigerate vegetables and chimichurri separately in airtight containers for up to 3 days. Reheat vegetables in a 200°C (400°F) oven for 8–10 minutes to refresh.