Ingredients:

  • 1 lb zucchini, sliced into 1/2 inch rounds
  • 1 lb bell peppers (red, yellow, orange), chopped into 1-inch pieces
  • 1 cup asparagus, trimmed and cut into 2-inch lengths
  • 1 cup cherry tomatoes, kept whole
  • 1 medium red onion, cut into 1-inch wedges
  • 4 cloves garlic, smashed but left whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried thyme

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Prepare all vegetables according to the specified cuts, ensuring the onion and peppers are roughly the same size for uniform cooking.
  3. In an extra-large mixing bowl, combine the olive oil, sea salt, black pepper, and dried thyme.
  4. Add the prepared vegetables and smashed garlic to the bowl, tossing until every surface is evenly coated in the seasoning mixture.
  5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring there is breathing room between pieces to prevent steaming.
  6. Roast for 20 minutes, or until the cherry tomatoes begin to burst and the zucchini edges turn a deep golden brown.