Ingredients:

  • 1 medium zucchini, cut into half-moons (about 250g)
  • 1 red bell pepper, diced (about 150g)
  • 1 red onion, cut into wedges (about 200g)
  • 1 cup (250g) cherry tomatoes
  • 2 carrots, sliced into coins (about 150g)
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon salt (5g), or to taste
  • 1/2 teaspoon black pepper (2g)
  • 1 tablespoon dried thyme (4g) or 3 sprigs fresh thyme
  • Optional: 2 tablespoons balsamic vinegar (30ml)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop all vegetables as specified.
  3. In a mixing bowl, combine olive oil, salt, pepper, and thyme. Add the chopped vegetables and toss until well-coated.
  4. Spread veggies evenly on the baking sheet in a single layer.
  5. Place in the oven and roast for 30-40 minutes. Toss halfway through (around 20 minutes) for even cooking.
  6. Veggies should be tender with caramelized edges; the zucchini should be soft, and the carrots pierced easily with a fork.
  7. If using, drizzle balsamic vinegar over vegetables and toss to combine.
  8. Transfer to a serving dish and enjoy warm.