Mediterranean

Mediterranean Roasted Vegetables

Name: Mediterranean Roasted Vegetables
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium zucchinis (cut into thick half-moons); 1 red bell pepper (chopped into 1-inch pieces); 1 yellow bell pepper (chopped); 1 red onion (cut into wedges); 1 cup cherry tomatoes (whole); 3 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 2 tsp dried oregano; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper

A colorful side dish or main of caramelized oven-roasted veggies.

40 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats (a hot pan helps caramelize the vegetables).

2
Prep all vegetables, ensuring they are cut to roughly the same size for even cooking.
3
In a large bowl, whisk together the olive oil, balsamic vinegar, dried oregano, garlic powder, salt, and black pepper.
4
Add the zucchini, bell peppers, red onion, and cherry tomatoes to the bowl. Toss vigorously until all the vegetables are evenly coated with the seasoned oil.
5
Carefully remove the hot baking sheet from the oven. Spread the vegetables in a single, even layer on the pan (do not overcrowd; use two pans if necessary).
6
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender, the tomatoes have burst, and the edges are beautifully caramelized and charred.

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