By This Roasted Vegetables balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Roasted Vegetables captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Roasted Vegetables becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1/2 medium red onion, peeled and cut into 1-inch chunks
1 1/2 teaspoons Italian seasoning
2 – 3 cloves garlic, minced
2 medium carrots, peeled and sliced into 1/4-inch-thick slices
2 tablespoons olive oil
1 medium broccoli crown, cut into small florets (reserve stem for another use)
2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
1 c grape tomatoes (optional)
1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
How To Make Roasted Vegetables
Prepare the oven and preheat to 200 degrees C or 400 degrees F. On a 13-inch baking sheet with a rim, add bell peppers, zucchini, broccoli, carrots, and red onion.Drizzle olive oil on top of the mixed veggies.Sprinkle Italian seasoning, pepper, garlic, and salt. Toss everything until well blended.Move the mixed veggies inside the preheated oven and roast for about 15 minutes.
Remove from the oven, then add the tomatoes and toss until well mixed.Put it back inside the oven and roast for another 10 minutes.Remove from the oven and drizzle lemon on top of the mixed veggies.Serve right away and enjoy!
PREPARATION STEPS
1/2 medium red onion, peeled and cut into 1-inch chunks
2 medium carrots, peeled and sliced into 1/4-inch-thick slices
1 medium broccoli crown, cut into small florets (reserve stem for another use)
2 medium bell peppers cored, chopped into 1-inch pieces (I used 1 red 1 yellow)
1 small zucchini, ends trimmed, sliced through the length then cut into 1/2-inch pieces
Prepare the oven and preheat to 200 degrees C or 400 degrees F
On a 13-inch baking sheet with a rim, add bell peppers, zucchini, broccoli, carrots, and red onion.Drizzle olive oil on top of the mixed veggies.Sprinkle Italian seasoning, pepper, garlic, and salt
Toss everything until well blended.Move the mixed veggies inside the preheated oven and roast for about 15 minutes.
Remove from the oven, then add the tomatoes and toss until well mixed.Put it back inside the oven and roast for another 10 minutes.Remove from the oven and drizzle lemon on top of the mixed veggies.Serve right away and enjoy!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
