Roasted Vegetables
Caramelized, tender oven-roasted vegetables. High heat and not crowding the pan are the secrets to browning instead of steaming.
by Culicious Kitchen
Ingredients
- 2 bell peppers
- 1 zucchini
- 1 red onion
- 1 eggplant
- 300 g cherry tomatoes
- 4 tbsp olive oil
- 1 tsp dried herbs
- salt and pepper
Method
- 1
Preheat the oven to 220°C/425°F. A hot oven is essential for caramelizing rather than steaming the vegetables.
- 2
Cut all the vegetables into similar-size pieces so they cook at the same rate.
- 3
Toss them in a large bowl with the olive oil, dried herbs, 1 teaspoon salt, and pepper until evenly coated.
- 4
Spread them out in a SINGLE layer across one or two large baking trays. Don't crowd them — overcrowded vegetables steam and go soggy. Use two trays if needed.
- 5
Roast for 30-35 minutes, tossing once halfway through, until tender and deeply browned at the edges.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.