Vegetables Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Place the prepared carrots, broccoli florets, bell pepper, zucchini and red onion in a large mixing bowl. Make sure pieces are of similar size so they roast evenly.

Add 4 tablespoons olive oil, minced garlic, fresh thyme, smoked paprika, kosher salt, black pepper and lemon zest to the vegetables. Toss thoroughly to coat all pieces in oil and seasonings.

Spread the vegetables in a single layer on the prepared baking sheet, leaving some space so they roast rather than steam. If necessary, use two pans.

Roast in the preheated oven for 18–25 minutes, stirring once halfway through (at about 10–12 minutes), until vegetables are tender and edges are caramelized. Smaller pieces may finish sooner; remove any pieces that are done early to avoid overcooking.

When vegetables are done, transfer them to a large warm serving bowl and set aside while you make the warm vinaigrette.

In a small saucepan or skillet, warm 3 tablespoons extra-virgin olive oil over low heat (do not let it smoke). Add the minced shallot and gently cook for 1–2 minutes until softened and fragrant but not browned.

Stir in the white wine vinegar, Dijon mustard and honey. Whisk to combine and let the mixture come just to a gentle simmer for about 30 seconds so flavors meld; remove from heat.

Whisk in the chopped parsley and optional basil. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning—if you prefer a brighter vinaigrette, add a little more vinegar or 1/2 teaspoon additional lemon juice.

Pour the warm vinaigrette over the roasted vegetables and toss gently to coat. The warm dressing will lightly glaze the vegetables and bring out their flavors.

Sprinkle the toasted pine nuts or slivered almonds over the dressed vegetables, if using, and crumble the feta or goat cheese on top.

Add the fresh lemon juice and give the vegetables one last gentle toss. Taste and adjust salt and pepper if needed.

Transfer to your brunch buffet serving platter or bowl. Garnish with fresh basil leaves. Serve warm or at room temperature; this vegetable dish can be kept at room temperature for the brunch buffet and will stay flavorful for several hours.

Make-ahead note: Roast vegetables up to a day ahead and refrigerate. Rewarm gently in a 350°F (175°C) oven for 8–10 minutes before dressing and serving, or serve at room temperature and add the warm vinaigrette just before serving.