ITALIAN ROASTED VEGETABLES, the Best Recipe and Technique!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor without dairy.

Wash all vegetables and ensure they are dry.

Cut zucchini into angled pieces for an attractive presentation.

Cut bell peppers into squares to prevent burning during roasting.

Cut carrots very thin to ensure they roast properly.

Cut red onion into chunks to avoid burning.

Cut eggplant into cubes.

Mince garlic and set aside.

Add all chopped vegetables to a large bowl.

Drizzle about 1/2 cup of olive oil over the vegetables, approximately 1 tablespoon per person for 8 servings.

Sprinkle with salt and black pepper to taste.

Add fresh rosemary and thyme, noting that these herbs can withstand roasting temperatures.

Toss the vegetables until evenly coated in oil and seasonings.

Spread the vegetables in a heavy metal baking pan, avoiding foil-lined pans.

Preheat the oven to 450°F (232°C) for optimal roasting.

Roast the vegetables in the hot oven until they are charred and flavorful, checking for doneness.

Serve the roasted vegetables warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens