Have you ever tossed a rainbow onto a baking sheet and watched it transform into pure roasted bliss? Well, grab your veggies, because this vibrant medley is about to become your go-to for a flavor-packed, effortlessly beautiful dish!
Dive into a burst of flavors with my Roasted Veggie Delight. I love how the sweetness of cherry tomatoes combines with the vibrant red and yellow bell peppers.
The earthy notes of zucchini and yellow squash, alongside aromatic garlic and herbs, create a nutritious, colorful dish that’s both delicious and wholesome.
Roasted Veggie Delight Recipe Ingredients
- Red bell pepper: Rich in vitamin C, adds sweetness and vibrant color.
- Zucchini: Low-calorie, high in fiber, brings a subtle, refreshing flavor.
- Cherry tomatoes: Juicy and sweet, packed with antioxidants and lycopene.
- Garlic: Adds a robust, aromatic flavor, known for immune-boosting properties.
- Olive oil: Heart-healthy fats, enhances taste and texture.
- Balsamic vinegar: Adds tangy sweetness, low in calories, intensifies flavor.
- Parsley: Fresh, vibrant garnish, rich in vitamins A, C, and K.
Roasted Veggie Delight Recipe Ingredient Quantities
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 small red onion, sliced
- 8 oz cherry tomatoes, halved
- 4 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tbsp balsamic vinegar
- 2 tbsp fresh parsley, chopped
How to Make this Roasted Veggie Delight Recipe
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sliced red and yellow bell peppers, zucchini, yellow squash, red onion, and halved cherry tomatoes.
3. Drizzle the olive oil over the vegetables, and add the minced garlic, oregano, thyme, salt, and black pepper. Toss everything together until the vegetables are well coated with the oil and seasonings.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and beginning to char around the edges, stirring halfway through to ensure even cooking.
6. Remove the baking sheet from the oven and sprinkle the roasted vegetables with balsamic vinegar while they are still hot. Toss gently to distribute the vinegar evenly.
7. Transfer the veggies to a serving platter or bowl.
8. Garnish with chopped fresh parsley for a burst of color and freshness.
9. Serve warm as a side dish or as a topping for pasta, rice, or quinoa.
10. Enjoy your Roasted Veggie Delight with your favorite grilled protein or fresh crusty bread.
Roasted Veggie Delight Recipe Equipment Needed
1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Silicone spatula or wooden spoon
9. Serving platter or bowl
FAQ
- Can I use different vegetables in this recipe?
Yes, feel free to substitute or add any other vegetables like broccoli, mushrooms, or asparagus based on your preference or seasonal availability. - Can I prepare the veggies in advance?
Yes, you can slice and store the vegetables in the refrigerator for up to a day ahead of roasting. - What’s the best way to ensure even roasting?
Spread the vegetables out in a single layer on the baking sheet to ensure they roast evenly. - Can I make this recipe oil-free?
You can reduce or omit the olive oil, but the vegetables may not get as crisp without it. - What can I serve with Roasted Veggie Delight?
It pairs well with grains like quinoa, orzo, or as a side to grilled meat or fish. - How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven for best results.
Roasted Veggie Delight Recipe Substitutions and Variations
- Red bell pepper: Substitute with orange or green bell pepper for a slightly different flavor.
- Zucchini: Replace with eggplant or asparagus for a new texture and taste.
- Yellow squash: Use summer squash or pattypan squash as an alternative.
- Red onion: Substitute with shallots or sweet onions for a milder flavor.
- Balsamic vinegar: Swap with red wine vinegar or apple cider vinegar for a different acidity profile.
Pro Tips
1. Uniform Slicing: Ensure all vegetables are sliced uniformly to promote even roasting. This helps prevent some pieces from becoming overcooked while others remain undercooked.
2. Oven Preheat: Allow the oven to fully preheat to 425°F (220°C) before placing the vegetables inside. A properly preheated oven ensures the veggies roast rather than steam, enhancing caramelization.
3. Space on the Baking Sheet: Do not overcrowd the baking sheet. Spread the vegetables in a single layer with some space between them to allow for proper air circulation and even cooking.
4. Balsamic Vinegar Timing: Add the balsamic vinegar immediately after removing the vegetables from the oven while they’re still hot. This allows the vinegar to slightly cook and meld into the veggies, enhancing the flavor.
5. Fresh Herb Garnish: Add the fresh parsley just before serving. This maintains its vibrant color and fresh flavor, adding a pleasant contrast to the roasted vegetables.
Roasted Veggie Delight Recipe
My favorite Roasted Veggie Delight Recipe
Equipment Needed:
1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Cutting board
6. Chef’s knife
7. Measuring spoons
8. Silicone spatula or wooden spoon
9. Serving platter or bowl
Ingredients:
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 small red onion, sliced
- 8 oz cherry tomatoes, halved
- 4 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tbsp balsamic vinegar
- 2 tbsp fresh parsley, chopped
Instructions:
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sliced red and yellow bell peppers, zucchini, yellow squash, red onion, and halved cherry tomatoes.
3. Drizzle the olive oil over the vegetables, and add the minced garlic, oregano, thyme, salt, and black pepper. Toss everything together until the vegetables are well coated with the oil and seasonings.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and beginning to char around the edges, stirring halfway through to ensure even cooking.
6. Remove the baking sheet from the oven and sprinkle the roasted vegetables with balsamic vinegar while they are still hot. Toss gently to distribute the vinegar evenly.
7. Transfer the veggies to a serving platter or bowl.
8. Garnish with chopped fresh parsley for a burst of color and freshness.
9. Serve warm as a side dish or as a topping for pasta, rice, or quinoa.
10. Enjoy your Roasted Veggie Delight with your favorite grilled protein or fresh crusty bread.
