Herb-Roasted Vegetable Medley with Basil Infused Olive Oil

Roasted zucchini, red bell pepper, red onion, cherry tomatoes, and mushrooms turn tender and caramelized in the oven, then get a glossy finish from Basil Infused Olive Oil, which layers sweet basil, fresh herb character, and a bright savory finish into every bite. It’s an easy side dish for weeknight dinner, summer entertaining, or a simple Sunday table, and it’s the kind of recipe people come back to for the color alone.

Garden Infuzions

Herb-Roasted Vegetable Medley with Basil Infused Olive Oil

A colorful tray of roasted vegetables finishes with Basil Infused Olive Oil for a fresh, aromatic lift that brings the whole medley together.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 medium zucchini cut into 1-inch pieces
• 1 red bell pepper seeded and cut into 1-inch pieces
• 1 yellow bell pepper seeded and cut into 1-inch pieces
• 1 small red onion cut into wedges
• 8 ounces cremini mushrooms halved
• 1 cup cherry tomatoes
• 3 tablespoons Basil Infused Olive Oil
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 cloves garlic minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Equipment

• 1 Large Sheet Pan For roasting the vegetables in a single layer
• 1 Large mixing bowl For tossing the vegetables with oil and seasonings
• 1 Parchment paper For easier cleanup
• 1 Chef Knife For cutting the vegetables
• 1 Cutting board For prepping the vegetables

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the zucchini, bell peppers, red onion, and mushrooms in a large bowl.
3. Add the Basil Infused Olive Oil, extra virgin olive oil, salt, black pepper, oregano, and minced garlic. Toss until every piece is lightly coated.
4. Spread the vegetables on the prepared sheet pan in a single layer.
5. Roast for 18 minutes, then add the cherry tomatoes and toss the vegetables gently.
6. Return the pan to the oven and roast for 10 to 12 minutes more, until the vegetables are tender and the edges are browned.
7. Transfer the vegetables to a serving platter and finish with parsley and lemon juice.
8. Serve warm.

Notes

For the best texture, keep the vegetables in a single layer and avoid crowding the pan. If you want a deeper roasted edge, let the vegetables sit undisturbed for a few minutes after tossing them on the pan before turning or serving.

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Recipe Tips

Cut the vegetables into similar sizes so they roast evenly, and give the pan a quick toss halfway through for the best caramelized edges. If your tomatoes are very small, add them near the end so they stay juicy.

Serving Suggestions

Serve this medley beside grilled chicken, spoon it over couscous, or pile it onto toasted bread for a simple lunch. It also works well as a warm side for a family-style dinner spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the oven or enjoy the vegetables chilled over salad greens.

Variations

Add sliced zucchini blossoms, swap in asparagus for part of the zucchini, or finish with crumbled feta if you want a richer serving style. A pinch of red pepper flakes can bring extra heat.

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