Mediterranean Roasted Vegetables
A colorful side dish or main of caramelized oven-roasted veggies.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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.
Plan it in Listahan
Add Mediterranean Roasted Vegetables to your week, check it against your household's allergens, and build the shopping list automatically.