Ingredients:

  • 2 medium zucchini, cut into 1-inch half-moons (approx. 1 lb / 450g)
  • 2 large bell peppers, cut into 1-inch pieces (approx. 12 oz / 340g)
  • 1 medium red onion, cut into wedges (approx. 6 oz / 170g)
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp balsamic vinegar or lemon juice

Instructions:

  1. Preheat your oven to 450°F (230°C). Position the rack in the center to ensure the heat hits the pan evenly.
  2. Chop the zucchini, peppers, and onions into uniform 1 inch pieces. Note: Consistent size means everything finishes at the same time.
  3. Toss the vegetables in a bowl with 3 tbsp olive oil, minced garlic, oregano, thyme, salt, and pepper.
  4. Spread the mix in a single layer on a rimmed baking sheet. Note: Do not crowd the pan or they will steam.
  5. Roast for 20-25 minutes. Flip the vegetables once halfway through until the zucchini edges are golden brown and the pepper skins blister.
  6. Remove the pan from the oven.
  7. Drizzle 1 tbsp balsamic vinegar or lemon juice over the hot vegetables.
  8. Toss gently to glaze the produce before serving.