Roasted Mediterranean Vegetables

Ingredients

• •2 medium Zucchini
• •2 pcs Bell peppers
• •250 g Cherry tomatoes
• •1 large Red onion
• •60 ml Olive oil
• •30 ml Balsamic vinegar
• •2 tbsp Fresh herbs

Instructions

1. 1

   Preheat oven to 425°F. Cut vegetables into uniform 1-inch pieces for even cooking.

   💡 Uniform size = even cooking.

2. 2

   Toss vegetables with olive oil, salt, pepper, and herbs (rosemary, thyme). Spread in single layer on baking sheets.

   💡 Don't overcrowd - steam makes vegetables soggy.

3. 3

   Roast for 25-30 minutes, stirring halfway through, until edges are caramelized and inside is tender.

   💡 High heat = caramelization = sweet flavor.

4. 4

   Remove from oven. Drizzle with balsamic glaze or fresh herbs. Serve immediately.

   💡 Roast at high heat (425°F) on a single layer for proper caramelization.

5. 5

   Toss vegetables with olive oil, salt, pepper, and herbs. Spread in single layer on baking sheets. Roast at 425°F for 25-30 minutes, stirring halfway, until caramelized and tender. The edges should be golden brown. Serve immediately, drizzled with balsamic glaze.

   💡 High heat creates the Maillard reaction - the caramelization that makes vegetables sweet. Single layer is critical for browning.