Two-Color Roasted Vegetable Medley

A vibrant mix of equal parts broccoli and bell peppers roasted with herbs for a colorful, nutrient-packed side dish.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 cup florets broccoli
• 1 cup strips bell pepper
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut 1 cup broccoli florets and 1 cup bell pepper strips into uniform 1-inch pieces.
2. Step 2: In a large bowl, toss 1 cup broccoli florets, 1 cup bell pepper strips, 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet.
4. Step 4: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender-crisp with slightly charred edges.
5. Step 5: Check for doneness by piercing a broccoli floret with a fork—it should slide through easily without resistance.