Pin it This vibrant vegetable platter features an assortment of seasonal produce including bell peppers, carrots, zucchini, red onion, cherry tomatoes, broccoli, and cauliflower. Each vegetable is tossed with extra-virgin olive oil and seasoned with sea salt, black pepper, dried Italian herbs, and garlic powder before roasting at high heat.
The roasting process brings out natural sweetness and creates delicious caramelization, transforming raw vegetables into tender, flavorful bites. With just 15 minutes of prep and 30 minutes in the oven, this colorful arrangement comes together quickly for effortless entertaining.
Optional garnishes like fresh parsley, crumbled feta, and lemon wedges add brightness and extra flavor. The platter pairs beautifully with hummus, tzatziki, or a crisp white wine for a complete appetizer spread.
My friend Sarah brought something like this to a summer potluck last year, and I honestly hovered near the platter the entire evening. There is something almost magical about how roasting transforms ordinary vegetables into sweet, caramelized bites that disappear faster than chips.
I served this at my book club meeting, and three people asked for the recipe before dessert even came out. The way the natural sugars in the peppers and onions bubble up in the heat creates these little golden edges that make everything taste special.
Ingredients
- Red and yellow bell peppers: The sweetness intensifies beautifully, and cutting them into strips gives you satisfying bites
- Carrots: Peel them well and cut into even sticks so they roast at the same rate as everything else
- Zucchini rounds: These cook faster than denser vegetables, so slice them about 1/4 inch thick
- Red onion wedges: The layers separate naturally as they roast, becoming almost jammy sweet
- Cherry tomatoes: Halving them lets their juices concentrate into little bursts of flavor
- Broccoli and cauliflower florets: These hold their texture well and develop those irresistible crispy edges
- Extra virgin olive oil: This is not the time to be stingy, the oil helps the seasonings stick and promotes even browning
- Sea salt and black pepper: Freshly cracked pepper makes a noticeable difference here
- Dried Italian herbs or garlic powder: This backbone seasoning ties everything together without overwhelming the vegetables
- Fresh parsley and feta: These are the finishing touches that make the platter look pulled together
Instructions
- Get your oven ready:
- Preheat to 425°F and line two baking sheets with parchment paper, this saves you cleanup time later
- Coat the vegetables:
- Pile all your cut vegetables into a large bowl and drizzle with olive oil, then sprinkle with the salt, pepper, herbs, and garlic powder
- Toss everything together:
- Use your hands to mix, making sure every piece has a light coating of oil and seasonings
- Arrange for roasting:
- Spread the vegetables in a single layer on the baking sheets without crowding them too much
- Roast until golden:
- Bake for 25 to 30 minutes, turning the vegetables once halfway through cooking
- Finish and serve:
- Transfer the roasted vegetables to your serving platter and scatter with parsley and feta if you like
Pin it Last weekend I made this for my parents, and my dad actually ate the cauliflower without complaining. That is how I know this recipe works.
Choosing Your Vegetables
The seasons will guide you here. Spring calls for asparagus and sugar snap peas while winter welcomes butternut squash and Brussels sprouts. Trust what looks fresh at the market.
Temperature Matters
That high oven heat is what creates the caramelization. I tried roasting at 375°F once, and the vegetables turned out soft and sad. Stay close to 425°F for the best results.
Make Ahead Strategy
You can cut all the vegetables up to a day in advance and store them in the refrigerator. The roasting happens so quickly that last minute prep is minimal.
- Let the vegetables cool for about 5 minutes before arranging them
- Room temperature vegetables taste just as wonderful as hot ones
- A squeeze of fresh lemon right before serving brightens everything
Pin it These roasted vegetables have become my answer to every gathering question. Simple, colorful, and always the first thing to vanish.
Common Recipe Questions
- → What vegetables work best for roasting?
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Bell peppers, carrots, zucchini, red onion, cherry tomatoes, broccoli, and cauliflower all roast beautifully. You can also add asparagus, mushrooms, sweet potatoes, or Brussels sprouts based on seasonal availability and personal preference.
- → How do I prevent vegetables from becoming soggy?
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Avoid overcrowding the baking sheets and arrange vegetables in a single layer. This allows hot air to circulate properly, promoting even cooking and caramelization rather than steaming.
- → Can I prepare this ahead of time?
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Yes, you can cut and season the vegetables up to a day in advance. Store them in an airtight container in the refrigerator, then roast when ready to serve. The finished platter also tastes great at room temperature.
- → What dipping sauces pair well?
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Hummus, tzatziki, garlic aioli, or a simple balsamic glaze complement the roasted flavors beautifully. These additions can make the platter more substantial and interactive for guests.
- → How do I store leftovers?
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Store leftover vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore some crispness, or enjoy cold in salads and grain bowls.
- → Is this suitable for special diets?
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The base vegetable platter is naturally vegetarian, vegan, and gluten-free. Simply omit the feta cheese garnish to keep it completely plant-based and dairy-free.
