There’s nothing quite like the delicious aroma of roasted vegetables coming from the oven. This simple, colorful dish is not only healthy, but also incredibly versatile. Whether you serve it as a side dish at dinner or as a light meal with a fresh salad, roasted vegetables are always a great choice. With just a few ingredients and minimal preparation, you can create something truly special!
Ingredients (serves four)
- 1 sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 zucchini, cut into half-moons
- 1 red bell pepper, cut into strips
- 1 red onion, cut into wedges
- 2 garlic cloves, finely chopped
- 2–3 tbsp olive oil
- 1 tsp rosemary or thyme (or a combination)
- Salt and pepper to taste
- Optional: 1 tsp balsamic vinegar or lemon juice for extra freshness after roasting
Preparation method
Preparation
Preheat the contact grill.
Prepare the vegetables
Cut all vegetables into evenly sized pieces to ensure even cooking. Place them in a large mixing bowl.
Seasoning
Add the olive oil, garlic, rosemary/thyme, salt, and pepper to the vegetables. Mix well so everything is evenly coated.
Roasting
Spread the vegetables in a single layer on the grill tray. Make sure the pieces don’t overlap; this helps them roast beautifully and get crispy.
Oven time
Roast the vegetables for 25–30 minutes in the oven. Stir them halfway through to ensure even cooking and caramelization.
Serving
Remove the vegetables from the contact grill and drizzle with balsamic vinegar or lemon juice for extra flavor, if desired. Serve immediately.
Tips:
- Feel free to add mushrooms, Brussels sprouts, or cauliflower florets for more variety.
- For extra flavor, finish the vegetables with grated Parmesan cheese or a drizzle of truffle oil.
Enjoy!
