Roasted Appetizer Veggie Tray (Printable)
Vibrant seasonal vegetables roasted with olive oil and herbs for a colorful, healthy appetizer.
# What You’ll Need:
→ Vegetables
01 - 1 medium red bell pepper, cut into strips
02 - 1 medium yellow bell pepper, cut into strips
03 - 2 medium carrots, peeled and sliced into sticks
04 - 1 small zucchini, sliced into rounds
05 - 1 small red onion, cut into wedges
06 - 1 cup cherry tomatoes, halved
07 - 1 cup broccoli florets
08 - 1 cup cauliflower florets
→ Seasonings & Oil
09 - 3 tbsp extra-virgin olive oil
10 - 1 tsp sea salt
11 - 1/2 tsp freshly ground black pepper
12 - 1 tsp dried Italian herbs or Herbes de Provence
13 - 1/2 tsp garlic powder
→ Garnish (optional)
14 - 2 tbsp chopped fresh parsley
15 - 1/4 cup crumbled feta cheese
16 - Lemon wedges
# How-To Steps:
01 - Preheat oven to 425°F and line two large baking sheets with parchment paper.
02 - Combine all prepared vegetables in a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper, Italian herbs, and garlic powder. Toss thoroughly to coat evenly.
03 - Spread vegetables in a single layer across the prepared baking sheets, ensuring proper spacing to avoid overcrowding.
04 - Roast for 25-30 minutes, turning once halfway through cooking, until vegetables are tender and edges are lightly caramelized.
05 - Transfer roasted vegetables to a serving platter. Top with fresh parsley, crumbled feta, and lemon wedges if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- Even self proclaimed veggie haters find themselves reaching for seconds
- Most of the work happens in the oven while you handle other party prep
02 -
- Overcrowding the pan leads to steamed vegetables instead of roasted ones
- Hard vegetables like carrots need more time than delicate ones like zucchini
03 -
- Different vegetables cook at different rates so check the tray after 20 minutes
- Use two baking sheets instead of crowding one, the air circulation matters