Are you tired of bland, soggy vegetables that make you dread eating healthy? Get ready to transform your cooking game with this incredibly simple yet mouthwatering Pan Roasted Vegetables recipe that will turn even the pickiest eaters into veggie lovers! In just 30 minutes, you'll create a colorful, flavor-packed side dish that looks like it came straight from a gourmet restaurant kitchen - but with minimal effort and maximum taste.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Begin by gathering all your ingredients: 2 cups of chopped bell peppers (you can use a mix of red, yellow, and green), 1 cup of sliced zucchini, 1 cup of cherry tomatoes, 2 tablespoons of olive oil, salt and pepper to taste, and 1 teaspoon of Italian seasoning.
- Preheat your oven to 425°F (220°C). This high temperature will help the vegetables roast nicely, enhancing their natural sweetness and flavor.
- In a large mixing bowl, combine the chopped bell peppers, sliced zucchini, and cherry tomatoes. Make sure to mix them well to ensure even roasting.
- Drizzle the olive oil over the vegetables in the bowl. Use a spatula or your hands to toss the vegetables gently, ensuring they are evenly coated with the oil.
- Sprinkle the Italian seasoning over the vegetables, along with salt and pepper to taste. Toss again to distribute the seasoning evenly among the vegetables.
- Transfer the seasoned vegetables onto a large baking sheet. Spread them out in a single layer to ensure they roast evenly. Avoid overcrowding the pan, as this can lead to steaming rather than roasting.
- Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes. Halfway through cooking (around the 10-minute mark), stir the vegetables to promote even browning.
- After 20 minutes, check the vegetables for doneness. They should be tender and slightly caramelized. If they need more time, continue roasting for an additional 5 minutes, checking frequently.
- Once the vegetables are roasted to your liking, remove them from the oven and let them cool for a few minutes. Serve warm as a side dish or toss them into salads, grain bowls, or pasta dishes.
- Enjoy your easy pan roasted vegetables!
Tips
- Use a large, rimmed baking sheet to ensure vegetables roast instead of steam
- Cut vegetables in similar-sized pieces for even cooking
- Don't overcrowd the pan - give vegetables space to caramelize
- High heat (425°F) is key to achieving that perfect golden-brown exterior
- Stir vegetables halfway through cooking for uniform roasting
- Experiment with different seasoning blends to keep the recipe exciting
- Fresh, high-quality olive oil makes a significant difference in flavor
- Let vegetables cool slightly before serving to enhance their natural sweetness
Nutrition Facts
Calories: 85kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
