Roasted Vegetable Medley – Easy Oven-Baked Veggies

This roasted vegetable medley is colorful, flavorful, and nutrient-dense. Rich in fiber, vitamins A and C, and minerals, it’s a versatile side dish or main for vegetarians. Gluten-free and vegan. Perfect for meal prep or weeknight dinners.

Ingredients (serves 2–3):

  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 carrot, diced
  • 1 small eggplant, diced
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried herbs (thyme, rosemary, or oregano)

Equipment Needed:

  • Baking tray
  • Parchment paper
  • Knife and cutting board
  • Mixing bowl
  • Spoon or spatula

Time: Prep 15 min | Cook 25 min

Step-by-Step Instructions (20+ Steps):

  1. Preheat oven to 200°C (400°F).
  2. Wash all vegetables thoroughly.
  3. Peel carrot and eggplant if desired.
  4. Chop red bell pepper into bite-size pieces.
  5. Slice zucchini evenly.
  6. Dice carrot into small cubes.
  7. Dice eggplant into uniform pieces.
  8. Place all vegetables in a mixing bowl.
  9. Add olive oil, salt, pepper, and dried herbs.
  10. Toss until all vegetables are coated evenly.
  11. Line baking tray with parchment paper.
  12. Spread vegetables evenly on tray.
  13. Roast in oven for 25 minutes, stirring halfway.
  14. Check for tenderness with a fork.
  15. Remove tray from oven.
  16. Let cool slightly.
  17. Serve warm as a side dish.
  18. Store leftovers in airtight container for 2–3 days.
  19. Reheat in oven or skillet for best flavor.
  20. Garnish with fresh herbs if desired.
  21. Clean tray and bowl after slight cooling.

Beginner Tips:

  • Cut vegetables evenly for uniform roasting.
  • Don’t overcrowd tray to ensure crisp edges.
  • Stir halfway to avoid burning.