Simple Olive Oil Roasted Vegetables

Name: Simple Olive Oil Roasted Vegetables
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pcs bell pepper (large, any color, cut into 1-inch chunks); 1 pcs zucchini (medium, halved lengthwise and sliced into ½-inch half-moons); 2 pcs carrot (medium, peeled and sliced into ¼-inch rounds); 1 pcs red onion (medium, cut into 1-inch wedges); 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 3 pcs garlic (cloves, smashed and roughly chopped); 1 pinch dried oregano

RATING

0.0/5

TASTE SCORE

8/10

A colorful medley of bell peppers, zucchini, carrot, and red onion tossed in olive oil and roasted until tender with lightly caramelized edges. This hands-off side dish brings out the natural sweetness of vegetables and works with almost any meal.

PREP

10m

COOK

SERVES

1 CUP

105 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcsbell pepper · large, any color, cut into 1-inch chunks1 pcszucchini · medium, halved lengthwise and sliced into ½-inch half-moons2 pcscarrot · medium, peeled and sliced into ¼-inch rounds1 pcsred onion · medium, cut into 1-inch wedges2 tbspolive oil1 pinchsalt1 pinchblack pepper · freshly ground3 pcsgarlic · cloves, smashed and roughly chopped1 pinchdried oregano

NUTRITION · PER SERVING

105

CALORIES · 1 CUP

Protein2g · 8%

Carbs10g · 38%

Fat7g · 60%

Fiber3g

Sugar5g

Saturated fat1g

Cholesterol0mg

Sodium64mg

Potassium339mg

Phosphorus49mg

How we calculate →

METHOD · 5 STEPS

prep
Preheat the oven and prep the baking sheet.
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if using.
prep
Cut all the vegetables.
1.Cut bell pepper into 1-inch chunks.
2.Halve zucchini lengthwise, then slice into ½-inch half-moons.
3.Peel and slice carrot into ¼-inch rounds.
4.Cut red onion into 1-inch wedges, keeping root end intact so wedges hold together.
5.Smash and roughly chop the garlic cloves.
TIPKeep vegetable pieces similar in size so they roast evenly.
mix
Toss vegetables with olive oil and seasonings.
Place all the cut vegetables and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt, black pepper, and oregano. Toss with your hands until every piece is evenly coated, then spread in a single layer. Avoid overcrowding — use two sheets if needed.
TIPCrowded vegetables steam instead of roast. Give them space for those caramelized edges.
roast · ~30 min
Roast the vegetables until tender and caramelized.
Roast for 25-30 minutes, tossing once halfway through. Vegetables are done when the carrots are fork-tender and edges of the peppers and onions show light charring.
TIPIf you like extra color, switch to broil for the last 2 minutes — watch closely so they don't burn.
serve
Serve warm or at room temperature.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Cut all vegetables to uniform 1-inch pieces to ensure even roasting.
2
Do not crowd the baking sheet—use two pans if necessary for proper browning.
3
Toss the vegetables with oil and seasonings directly on the sheet to save a bowl.
4
Add a splash of balsamic vinegar halfway through roasting for deeper caramelization.
5
Roasted vegetables can be stored in an airtight container in the fridge for up to 4 days.

RECIPE VARIATIONS