Simple Roasted Vegetables
A colorful medley of bell peppers, zucchini, broccoli, and red onion roasted until tender with lightly caramelized edges. A quick, no-fuss side dish that brings out the natural sweetness in vegetables with just a drizzle of olive oil and simple seasonings. Ready in under 40 minutes and pairs beautifully with any main course.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Place an oven rack in the middle position and preheat to 425°F (220°C).2.Line a large rimmed baking sheet with parchment paper.TIPPreheating thoroughly is key — the vegetables need to hit high heat immediately to caramelize instead of steaming. - mix
Toss the vegetables with oil and seasonings.
1.Combine bell peppers, zucchini, broccoli, and red onion in a large bowl.2.Drizzle olive oil over the vegetables and add minced garlic, salt, black pepper, and oregano.3.Toss with your hands or a spatula until every piece is evenly coated. - prep
Spread the vegetables on the baking sheet.
1.Arrange vegetables in a single layer with cut sides facing down where possible.2.Leave a little space between pieces — crowding makes them steam instead of roast.TIPUse two baking sheets if needed. Overcrowding is the most common mistake when roasting vegetables. - roast · ~25 min
Roast until tender and caramelized.
1.Roast for 20 to 25 minutes, tossing once halfway through.2.Vegetables are done when edges are browned and fork-tender with a slight crisp.TIPBroccoli florets will get the most charred edges — that's the best part. Don't pull them early. - serve
Serve warm.
Transfer to a serving platter and serve immediately while warm and crisp-tender.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut vegetables into uniform 1-inch pieces to ensure even roasting.
- 2Pat the broccoli and zucchini dry with a towel before tossing to avoid excess steam.
- 3Flip the vegetables halfway through roasting for consistent browning.
- 4Let the baking sheet preheat for 5 minutes in the oven for extra caramelization.
- 5Use a metal spatula to scrape up any browned bits when serving — they're packed with flavor.
- 6For make-ahead, roast the vegetables, cool completely, and reheat in a 400°F oven for 5 minutes.
Adapt it for your goals.
Herb swap
Replace dried oregano with fresh rosemary or thyme for a more aromatic, woodsy profile that pairs especially well with roasted root vegetables.
spicy kickSpicy kick
Add 1/4 teaspoon red pepper flakes along with the seasonings for a gentle heat that balances the sweet caramelized edges of the bell peppers and onion.
low oilLow-oil
Reduce olive oil to 1 tablespoon and toss with a tablespoon of vegetable broth instead for a lighter version that still yields tender vegetables with less fat.
added proteinAdded protein
Toss in 200g of cubed firm tofu or chickpeas with the vegetables during the last 10 minutes of roasting for a heartier main-dish meal.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers and broccoli provide a substantial dose of vitamin C, supporting immune function and collagen production.
High in Dietary Fiber
The mix of vegetables offers soluble and insoluble fiber, which aids digestion and promotes satiety.
Low in Calories
This side dish is naturally low in calories, making it a guilt-free accompaniment to any meal.
Packed with Antioxidants
Red onion and broccoli contain compounds like quercetin and sulforaphane that help combat oxidative stress.
Frequently asked questions
Sogginess typically comes from overcrowding the baking sheet or not preheating the oven fully; ensure pieces are spaced apart and the oven is at 425°F before adding the pan.
