Roasted Charred Seasonal Vegetables (Printable)
Seasonal vegetables roasted until caramelized and charred at the edges, seasoned with smoked paprika and Mediterranean herbs.
# What You’ll Need:
→ Vegetables
01 - 1 medium red bell pepper, cut into large chunks
02 - 1 medium yellow bell pepper, cut into large chunks
03 - 1 medium zucchini, sliced into 1/2-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 8 oz cherry tomatoes, whole
07 - 1 large carrot, sliced diagonally
→ Seasoning
08 - 3 tablespoons extra-virgin olive oil
09 - 1 1/2 teaspoons sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
→ Optional Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon balsamic glaze
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all chopped vegetables. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, thyme, and oregano. Toss thoroughly to coat evenly.
03 - Spread seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for proper caramelization.
04 - Roast for 30 to 35 minutes, turning once halfway through, until vegetables are tender, caramelized, and slightly charred at the edges.
05 - Remove from oven and transfer to a serving platter. Garnish with fresh parsley and drizzle with balsamic glaze if desired. Serve warm.
# Expert Advice:
01 -
- The high heat creates these perfect little caramelized edges that concentrate the vegetable flavors in a way that converted even my veggie-skeptic nephew.
- You can use whatever vegetables are in season or on sale, making this both economical and always fresh-tasting.
02 -
- Overcrowding the pan is the number one mistake I made for years, resulting in soggy vegetables instead of beautifully charred ones.
- I discovered that vegetables continue cooking after being removed from the oven, so I now take them out when they still have a slight firmness.
03 -
- Dry your vegetables thoroughly after washing as excess moisture prevents proper charring.
- For winter vegetables that take longer to cook, start them 15 minutes before adding quicker-cooking items like bell peppers and tomatoes.