Ingredients:

  • 1 lb baby potatoes
  • 1 medium zucchini
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 medium red onion
  • 1 cup cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the halved or quartered baby potatoes, red onion wedges, and chopped bell peppers.
  3. Drizzle the vegetables with half of the olive oil and the balsamic vinegar, tossing until every surface is evenly coated.
  4. Spread the potato and pepper mixture across the baking sheet in a single layer and roast for 15 minutes until edges are pale gold.
  5. Remove the tray from the oven and add the sliced zucchini, whole cherry tomatoes, minced garlic, oregano, thyme, salt, and pepper.
  6. Drizzle the remaining olive oil over the vegetables and toss gently with a spatula to incorporate.
  7. Return the tray to the oven and roast for another 15–20 minutes until all vegetables are caramelized and tender.