Roasted Appetizer Veggies (Printable)

Seasonal vegetables roasted to tender, caramelized perfection with herbs and garlic.

# What You'll Need:

→ Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small zucchini, sliced into ½-inch rounds
05 - 1 small red onion, cut into wedges
06 - 1 cup baby carrots, halved lengthwise
07 - 1 cup cremini mushrooms, halved

→ Seasoning

08 - 3 tablespoons extra virgin olive oil
09 - 1½ teaspoons sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried Italian herbs
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh parsley, chopped
14 - 1 teaspoon balsamic vinegar (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, place all the cut vegetables together.
03 - Drizzle with olive oil and sprinkle sea salt, black pepper, dried Italian herbs, and minced garlic. Toss to evenly coat all pieces.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
06 - Remove from oven. If desired, drizzle balsamic vinegar over the vegetables and toss gently.
07 - Sprinkle fresh parsley over the vegetables before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's a flavor-packed appetizer that takes barely 15 minutes of prep and works for both weeknight dinners and dinner parties.
  • The vegetables caramelize beautifully at high heat, turning sweet and tender while staying crisp enough to have real texture.
  • Completely vegan and gluten-free without feeling like you're missing anything—just pure vegetable goodness.
02 -
  • Don't stir them too early or too often—the first 15 minutes without moving them allows the flat sides to develop that gorgeous caramelized crust that makes the whole dish sing.
  • Vegetables vary in water content; if you notice them releasing liquid partway through, drain some off or increase the heat slightly for the last few minutes so they finish crispy rather than soggy.
03 -
  • Pat your vegetables dry before tossing with oil—any excess moisture prevents proper caramelization and traps steam.
  • Use the biggest baking sheet you have so vegetables aren't crowded; if they overlap too much, steam them instead of roasting them.

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