Vegan Roasted Vegetable Medley with Garlic
This is the kind of sheet pan dinner that makes you wonder why you ever bothered with anything more complicated. A colorful mix of zucchini, red and yellow bell peppers, red onion, broccoli, and cherry tomatoes gets tossed with olive oil, smoked paprika, and Italian seasoning before hitting a blazing 425°F oven — and the results are deeply caramelized, slightly charred at the edges, and absolutely packed with flavor. Six smashed garlic cloves roast right alongside the vegetables, turning sweet and golden and infusing everything around them. The key move here is spreading everything in a single layer so the heat can do its job properly — no steaming, just real browning. A handful of fresh parsley and a squeeze of lemon at the end brighten the whole platter beautifully. It serves four and comes together with almost no prep, making it an easy weeknight staple or a crowd-pleasing side for any gathering.
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Learn more →Ingredients
4 servings
- 1 medium zucchini, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 6 cloves garlic, peeled and lightly smashed
- 3 tbsp olive oil
- 1 tsp dried italian seasoning
- ½ tsp smoked paprika
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined for better browning.
- 2
Add the zucchini, red bell pepper, yellow bell pepper, red onion, broccoli florets, cherry tomatoes, and garlic to a large mixing bowl. Drizzle with the olive oil and sprinkle with the Italian seasoning, smoked paprika, salt, and black pepper. Toss until every piece is evenly coated.
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