Roasted Vegetable and Onion Medley
Roasted Vegetable and Onion Medley
Ingredients
- 1 red onion, cut into 1/2-inch wedges
- 1 yellow onion, cut into 1/2-inch wedges
- 2 bell peppers, any color, cored, seeded, and cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick rounds
- 1 pint cherry tomatoes
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the red onion wedges, yellow onion wedges, bell pepper pieces, zucchini rounds, and cherry tomatoes.
⏱️ 5 min
- 3
Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper to the vegetables. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will help them roast rather than steam. If necessary, use two baking sheets.
⏱️ 3 min
- 5
Roast for 20 minutes, then remove the baking sheet from the oven and gently stir the vegetables to ensure even cooking.
⏱️ 20 min•🌡️ 400
- 6
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp and slightly caramelized. The exact time will depend on your oven and the size of your vegetable pieces.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove the roasted vegetables from the oven. Transfer them to a serving dish and garnish with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Vegetable and Onion Medley
Ingredients
- 1 red onion, cut into 1/2-inch wedges
- 1 yellow onion, cut into 1/2-inch wedges
- 2 bell peppers, any color, cored, seeded, and cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick rounds
- 1 pint cherry tomatoes
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the red onion wedges, yellow onion wedges, bell pepper pieces, zucchini rounds, and cherry tomatoes.
⏱️ 5 min - 3
Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper to the vegetables. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will help them roast rather than steam. If necessary, use two baking sheets.
⏱️ 3 min - 5
Roast for 20 minutes, then remove the baking sheet from the oven and gently stir the vegetables to ensure even cooking.
⏱️ 20 min•🌡️ 400 - 6
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp and slightly caramelized. The exact time will depend on your oven and the size of your vegetable pieces.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove the roasted vegetables from the oven. Transfer them to a serving dish and garnish with fresh chopped parsley before serving hot.
⏱️ 2 min