Vegetable Medley Recipe

Prep the vegetables

Wash all produce. Cut broccoli into bite-size florets (about 3 cups). Break cauliflower into similar-size florets (about 2 cups). Peel and slice carrots into 1/4-inch diagonal rounds (about 2 cups). Core, seed and cut the red bell pepper into 1/2-inch strips. Halve the zucchini lengthwise and slice into 1/4-inch half-moons. Peel and thinly slice the yellow onion.

Par-cook firm vegetables (optional for even tenderness)

Bring a medium pot of salted water to a boil. Add broccoli, cauliflower and carrots and blanch for 2 minutes. Immediately transfer to an ice bath to stop cooking, then drain thoroughly. (If you prefer roasting without blanching, skip this step and increase roasting time by ~8–10 minutes.)

Preheat the oven to 425°F (220°C). Mince the garlic finely. In a small bowl, combine minced garlic, fresh thyme leaves, dried oregano, salt, black pepper and red pepper flakes. Stir to combine so the seasonings are ready when tossing the vegetables.

Place all prepped vegetables in a large mixing bowl. Drizzle with the 3 tablespoons olive oil and the 2 tablespoons lemon juice. Add the seasoning mixture from the previous step. Toss thoroughly with your hands or tongs so each piece is evenly coated.

Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Use two sheets if necessary to avoid crowding (crowding causes steaming rather than browning).

Roast in the preheated 425°F (220°C) oven for 18–22 minutes, tossing once halfway through, until vegetables are tender and have caramelized edges. If you did not blanch, roast 26–32 minutes, tossing once.

Remove from oven. Taste and adjust seasoning with an extra pinch of salt or a grind of black pepper if needed.

If using finishes: sprinkle grated Parmesan over the hot vegetables so it melts slightly, scatter toasted pine nuts and chopped parsley, then give a light final toss. Serve warm.