Roasted Appetizer Veggie Tray (Printable)
An assortment of roasted seasonal vegetables with herbs and optional feta for a healthy colorful platter.
# 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 (omit for vegan option)
16 - Lemon wedges
# How To Make It:
01 - Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
02 - In a large bowl, combine all prepared vegetables. Drizzle with olive oil, sprinkle with salt, pepper, Italian herbs, and garlic powder. Toss to coat evenly.
03 - Arrange the vegetables in a single layer on the prepared baking sheets, ensuring they are not crowded for proper roasting.
04 - Roast for 25–30 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.
05 - Transfer the roasted vegetables to a serving platter. Garnish with fresh parsley, crumbled feta, and lemon wedges if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- The natural sugars in these vegetables create their own glaze while roasting, making even skeptical vegetable eaters reach for seconds
- Its effortless entertaining that looks like you spent hours, though you barely did
02 -
- Crowding the baking sheet is the fastest way to steam instead of roast, so use both sheets and give vegetables room
- Different vegetables finish at different times, so I check at 20 minutes and remove anything thats getting too dark
03 -
- The parchment paper cleanup situation is life changing, and I never skip this step anymore
- Sprinkle a pinch of flaky salt over the finished platter for that restaurant quality finish