Ingredients
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1 red bell pepper, chopped
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1 zucchini, sliced into half-moons
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1 yellow squash, sliced
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1 red onion, cut into wedges
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2 cups broccoli florets
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2 medium carrots, peeled and sliced
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2–3 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon dried Italian seasoning or thyme
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¾ teaspoon salt
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½ teaspoon black pepper
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Optional: fresh parsley, grated Parmesan, or a splash of balsamic vinegar for serving
Instructions
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Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil.
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Chop all your veggies into similar-sized pieces for even cooking. Don’t overthink it—just aim for bite-sized.
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In a large bowl, toss the vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper until everything is coated.
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Spread out on the sheet pan in a single layer. Don’t overcrowd—use two pans if needed so the veggies roast instead of steam.
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Roast for 25–30 minutes, tossing halfway through, until everything is tender and golden brown on the edges.
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Serve warm, topped with fresh parsley, Parmesan, or a drizzle of balsamic if you’re feeling fancy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
