Ingredients:

  • 1 large red onion, peeled and cut into 1-inch wedges (approx. 250g)
  • 1 large red bell pepper, seeded and cut into 1-inch pieces (approx. 200g)
  • 1 large yellow bell pepper, seeded and cut into 1-inch pieces (approx. 200g)
  • 2 medium carrots, peeled and cut into 1/2-inch thick rounds (approx. 150g)
  • 2 medium zucchini, cut into 1/2-inch thick rounds (approx. 250g)
  • 2 medium yellow squash, cut into 1/2-inch thick rounds (approx. 250g)
  • 1 head of broccoli, cut into florets (approx. 300g)
  • 4 cloves garlic, minced
  • 1/4 cup olive oil (60ml)
  • 1 tablespoon dried Italian herbs (or a mix of rosemary, thyme, oregano, basil)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic glaze (optional, for drizzling)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop all the vegetables into uniformly sized pieces.
  3. In the large mixing bowl, toss the vegetables with the minced garlic, olive oil, Italian herbs, smoked paprika, salt, and pepper. Make sure everything is evenly coated.
  4. Spread the vegetables in a single layer on the baking sheet. Avoid overcrowding the pan.
  5. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly browned around the edges. Toss halfway through to ensure even cooking.
  6. Check the vegetables for tenderness with a fork. They should be easily pierced but still hold their shape.
  7. Drizzle with balsamic glaze before serving, if desired.