Oven-roasted vegetables are the perfect answer to any weeknight quandary. Brimming with color and nutrients, this simple yet satisfying dish shines in its versatility and rich flavors. The combination of vibrant vegetables, roasted to perfection, creates a medley that’s not only wholesome but also a feast for the eyes. Whether served as a side or as a centerpiece for a light meal, roasting vegetables elevates the ordinary to the extraordinary, making it a must-try recipe for your culinary repertoire.

Why you’ll love this dish

Roasting is a fantastic cooking method that brings out the natural sweetness and flavors of vegetables while creating a delightful caramelized exterior. Here are a few reasons to let these oven-roasted vegetables find a spot on your dining table:

• Effortless preparation: This recipe requires minimal prep work and clean-up, making it perfect for busy weeknights.

• Nutrient-packed: You get a variety of vitamins and minerals in every colorful bite, making it a healthy choice any day of the week.

• Kid-approved: Roasting helps vegetables taste sweeter, appealing to even the pickiest eaters.

• Versatile: Serve it hot or cold, as a side or main dish; the possibilities are endless.

"I never liked vegetables until I tried oven-roasted ones! The flavors are so vibrant, and it’s incredibly easy to make. I keep coming back to this recipe!" – Maria T.

Step-by-step overview

Making oven-roasted vegetables is as simple as mixing and baking. This straightforward process ensures that every bite is bursting with flavor and perfectly cooked. Here’s a glimpse of how this dish comes together:

1. Preheat the oven: Heat up your oven to 200°C (392°F).

2. Prepare the marinade: In a large bowl, mix together oil, vinegar, garlic, herbs, salt, and pepper.

3. Combine and coat: Add chopped vegetables to the bowl and toss to coat evenly.

4. Arrange for roasting: Spread the vegetables in a single layer on a baking tray.

5. Roast: Bake until tender and golden, stirring halfway through to ensure even cooking.

What you’ll need

For this colorful medley of oven-roasted vegetables, gather these ingredients:

• 2 zanahorias, cortadas en rodajas (carrots, sliced)
• 2 pimientos (uno rojo y uno amarillo), cortados en tiras (bell peppers, sliced)
• 1 calabacín, cortado en rodajas (zucchini, sliced)
• 1 berenjena, cortada en cubos (eggplant, cubed)
• 1 cebolla roja, cortada en aros (red onion, sliced into rings)
• 200 g de champiñones, cortados por la mitad (mushrooms, halved)
• 3 dientes de ajo, picados (garlic, minced)
• 3 cucharadas de aceite de oliva (olive oil)
• 1 cucharada de vinagre balsámico (balsamic vinegar)
• 1 cucharadita de tomillo seco (dried thyme)
• 1 cucharadita de romero seco (dried rosemary)
• Sal y pimienta al gusto (salt and pepper to taste)
• Perejil fresco picado para decorar (fresh parsley, chopped for garnish)

Feel free to swap in your favorite seasonal vegetables to make this recipe your own!