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A colorful mix of seasonal vegetables - potatoes, bell peppers, zucchini, carrots, red onion, and garlic - tossed with olive oil and Mediterranean herbs and roasted at high heat until tender inside and caramelized at the edges. This preparation reflects Romania's embrace of simple, ingredient-led cooking where quality produce and good olive oil are allowed to shine. The combination of rosemary and thyme creates an aromatic backdrop that lifts all the vegetables equally, while the high oven temperature encourages the natural sugars to caramelize rather than just steam. Excellent as a side dish alongside grilled meats or as a standalone vegetarian dinner with good bread and cheese.
Prep
15 min
Cook
40 min
Total
55 min
Servings
4 srv
Difficulty
Easy
Calories
130 kcal
For 4 serving(s)
Per serving
Preheat the oven to 210°C (410°F). Cut the potatoes into wedges, the carrots into thick sticks, the bell peppers into wide strips, the zucchini into half-moons, and the red onion into thick wedges.
Lightly crush the garlic cloves with the flat of a knife, leaving them in their skins.
Place all the vegetables in a large roasting tray in a single layer - use two trays if needed to avoid overcrowding, which would cause steaming rather than roasting.
Drizzle generously with olive oil, sprinkle with dried rosemary, thyme, salt, and black pepper. Toss everything well to coat evenly.
Roast for 35-40 minutes, turning the vegetables once halfway through, until golden-brown at the edges and completely tender when pierced with a fork.
Taste, adjust seasoning if needed, and serve directly from the tray.
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