Ingredients
Scale
- 2 medium zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large red onion
- 1 pound baby potatoes
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Wash and dry all vegetables. Slice zucchini into rounds, bell peppers into strips, and quarter the onion. Halve or quarter potatoes depending on size. Leave cherry tomatoes whole.
- In a large bowl, toss all vegetables with olive oil, oregano, thyme, salt, and black pepper.
- Spread vegetables on the baking sheet in a single layer. Use two sheets if needed.
- Roast for 25–30 minutes, stirring halfway, until tender and lightly browned.
- Serve warm as a side, in a wrap, or over grains. Enjoy!
Notes
- Cut all vegetables to similar size so they roast evenly.
- Don’t overcrowd the pan or the veggies will steam instead of roast.
- You can add mushrooms, eggplant, or carrots for extra variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian