Colorful Oven-Roasted Vegetables Mix

Servings: 4–6  |  Prep Time: 15 min  |  Cook Time: 25–30 min  |  Total: 40–45 min

Introduction

Oven Roasted Vegetables are one of the simplest and most flavorful ways to enjoy a variety of fresh produce, transforming everyday ingredients into a colorful, caramelized, and deeply satisfying dish. This recipe is special because roasting concentrates natural sweetness, enhances earthy notes, and creates irresistibly crisp edges while keeping the interiors tender. The combination of vibrant bell peppers, hearty potatoes, sweet carrots, and zucchini brings both nutrition and eye-catching appeal to your plate. With just olive oil, herbs, and salt, the flavors shine effortlessly. Quick tip: Spread the vegetables in a single layer to ensure proper browning and avoid steaming.

Ingredients

For the Oven-Roasted Vegetables

• 2 cups (300 g) baby potatoes, halved or quartered
• 2 medium carrots, sliced
• 1 medium zucchini, sliced into half-moons
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 small red onion, cut into wedges
• 3 tbsp (45 ml) olive oil
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) dried oregano
• 1 tsp (3 g) paprika
• ½ tsp (2.5 g) salt
• ½ tsp (2.5 g) black pepper
• Optional: fresh parsley for garnish

Step-by-Step Instructions

1. Preheat the oven.

   Set your oven to 425°F (220°C). The high heat helps the vegetables brown beautifully while roasting quickly.

2. Prepare the vegetables.

   Chop all the vegetables into similar-sized pieces for even cooking. Pat potatoes and zucchini dry to remove excess moisture—this helps with crisping.

3. Season generously.

   In a large bowl, combine potatoes, carrots, zucchini, bell peppers, and red onion. Drizzle with olive oil and sprinkle garlic powder, oregano, paprika, salt, and pepper. Toss until every piece is well-coated and glossy.

4. Spread on a baking sheet.

   Arrange the vegetables on a large baking sheet in a single layer. Avoid overcrowding so the veggies roast instead of steam.

5. Roast to perfection.

   Bake for 25–30 minutes, tossing halfway through. You should see golden edges, slightly blistered peppers, and fork-tender potatoes. Adjust salt if needed.

6. Serve warm.

   Transfer to a serving platter and garnish with fresh parsley if desired. Enjoy as a side dish, meal prep component, or base for grain bowls.

FAQs

1. Can I use different vegetables in this roasted mix?

Absolutely! Broccoli, cauliflower, sweet potatoes, mushrooms, and cherry tomatoes all roast beautifully. Just keep pieces uniform and adjust roasting time as needed.

2. How do I make the vegetables even crispier?

Use parchment paper or a bare sheet pan, keep vegetables in a single layer, and roast at high heat. You can also broil for the last 2 minutes for extra browning.

3. Can I store leftovers?

Yes—store roasted vegetables in an airtight container for 3–4 days. Reheat in the oven or air fryer to restore crispiness.

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