complete guide to OVEN ROASTED MIXED VEGETABLES

A complete guide to oven roasted vegetables, including a handy cheatsheet for ideal roasting time for any vegetables, storing tips & serving ideas!

1

Prepare the Vegetables

Chop the asparagus, the yellow summer squash, zucchini, bell peppers, carrots & the cauliflower.  

2

Arrange Hard Veggies

Arrange cauliflower & carrots on one baking sheet. Drizzle 2 tbs of olive oil & sprinkle za'atar seasoning & paprika. Toss to combine. 

3

Arrange Soft Veggies

On a baking sheet, combine asparagus, zucchini, yellow squash & bell peppers. Drizzle the remaining 2 tbs of olive oil & sprinkle salt, pepper & garlic powder. Toss to combine.

4

Transfer

Place the baking sheet with quick-cooking vegetables on the middle rack & the baking sheet with carrots & cauliflower on the lower rack.

5

Roast the Veggies

Roast the soft vegetables for 15-20 mins & hard vegetables for 25-40 mins, tossing once. Remove the soft vegetables, transfer the hard vegetables to the middle rack & cook. 

6

Serve

he vegetables should be fork-tender & lightly charred.

Roasting vegetables is, hands down, the easiest & BEST way to prepare vegetables!