Can I use different vegetables based on what's in season?

Absolutely! This recipe is perfect for customizing with whatever vegetables look best at the market. Just remember that denser vegetables (like root vegetables) need longer cooking times, while softer vegetables (like summer squash) cook more quickly.

Why are my roasted vegetables soggy instead of caramelized?

The most common cause is overcrowding the pan. Vegetables release moisture as they cook, and if they're too close together, they'll steam in that moisture rather than roast. Use a larger pan or divide between two pans, ensuring vegetables are in a single layer with some space between pieces.

Can I make this recipe oil-free?

While some oil helps with caramelization and flavor, you can reduce the amount significantly. Try using just 1-2 tablespoons and supplementing with a bit more balsamic vinegar or vegetable broth. The results won't be quite as rich, but still delicious.

Is there a way to make this ahead for a dinner party?

Yes! Roast the vegetables earlier in the day, but take them out about 5 minutes before they're completely done. Let them cool, then refrigerate. About 20 minutes before serving, spread them on a baking sheet and finish roasting at 425°F until hot and slightly crisp around the edges.

Oven Roasted Vegetables Recipe

Name: Oven Roasted Vegetables Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 sweet potatoes, peeled and cubed; 1 red bell pepper, seeded and sliced; 1 yellow bell pepper, seeded and sliced; 1 zucchini, halved and sliced; 1 summer squash, halved and sliced; 1 pint cherry tomatoes; 1 cup snow peas; ¼ cup extra virgin olive oil; 3 tablespoons balsamic vinegar; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons garlic paste; 1 tablespoon fresh thyme, finely minced; 1 tablespoon fresh rosemary, finely minced; 1 tablespoon fresh parsley, finely minced

Description

This oven-roasted vegetable recipe is simple, flavorful, and incredibly versatile. Packed with a medley of vibrant, nutrient-rich vegetables coated in a delightful olive oil and balsamic dressing, this dish is the perfect healthy side or main course. Customize it with your favorite additions for a meal that’s both wholesome and bursting with natural flavor.

Ingredients

Units Scale

Vegetables

2 sweet potatoes, peeled and cubed
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 zucchini, halved and sliced
1 summer squash, halved and sliced
1 pint cherry tomatoes
1 cup snow peas

Dressing

1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons garlic paste
1 tablespoon fresh thyme, finely minced
1 tablespoon fresh rosemary, finely minced
1 tablespoon fresh parsley, finely minced

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Instructions

Preheat the Oven:
Begin by preheating your oven to 450°F (232°C). Spray a large baking sheet with cooking spray and set it aside. This ensures the vegetables don’t stick during cooking and makes cleanup easier.
Roast the Sweet Potatoes:
Peel and cube the sweet potatoes. Spread them evenly on the prepared baking sheet and bake for 20 minutes. Sweet potatoes need extra time to soften and caramelize perfectly.
Prepare the Dressing:
Meanwhile, make the dressing by whisking together olive oil, balsamic vinegar, salt, pepper, garlic paste, thyme, rosemary, and parsley in a large mixing bowl. The dressing will coat the vegetables and enhance their flavor as they roast.
Coat the Remaining Vegetables:
Prepare the rest of the vegetables (bell peppers, zucchini, summer squash, cherry tomatoes, and snow peas), adding them to the dressing mixture. Toss them well to ensure an even coating of the flavorful dressing.
Combine and Roast All Vegetables:
After 20 minutes, remove the sweet potatoes from the oven. Add them to the bowl of dressed vegetables and toss everything together until well coated. Dump the mixture back onto the baking sheet, spreading it out evenly. Roast for an additional 20 minutes until the veggies are tender and slightly caramelized.

Notes

Vegetable Swaps: Feel free to switch up the vegetables based on your preferences. Root vegetables and cruciferous vegetables roast exceptionally well.
Texture Tips: If using harder veggies like carrots or parsnips, include them in the first roasting step along with the sweet potatoes. Softer vegetables can be added later to prevent overcooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to enjoy later.

Nutrition

Serving Size: 1/8 of the dish
Calories: 135
Sugar: 5g
Sodium: 200mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg