Oven-Roasted Vegetables Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and has a different flavor profile.

Chop zucchini, bell peppers, carrots, and celery into equal sizes.

Place all the chopped vegetables in a large bowl.

Mix all the vegetables together in the bowl.

Add black pepper to the vegetables, estimating the amount based on the quantity of vegetables used.

Add Italian seasoning to the bowl.

Sprinkle a little bit of salt, being careful not to add too much to avoid mushy vegetables.

Add dill weed for aroma and appearance.

Add a tiny bit of paprika for flavor.

Sprinkle about 1 tablespoon of olive oil over the vegetables.

Toss the vegetables until they are nicely coated with the seasoning mixture.

Spread the vegetables on a baking tray lined with parchment paper, ensuring they are not overlapping too much.

Bake the vegetables at 425°F for about 15 to 20 minutes.

Once done, scrape the vegetables off the tray and transfer them to a cooling surface to stop further cooking.

Let the vegetables cool quickly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary