Name: Roasted Veggie Platter Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 large sweet potato, cubed; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried thyme; ½ tsp smoked paprika; Salt & pepper to taste; Fresh parsley, for garnish

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This colorful Roasted Veggie Platter is everything you crave in a healthy dish: it’s easy to make, absolutely bursting with flavor, and a true feast for the eyes! Whether you’re gathering friends for a festive holiday dinner or just spicing up a busy weeknight supper, this vibrant array of veggies turns any meal into a celebration. The natural sweetness of roasted sweet potatoes, the mellow char on peppers, and pops of juicy cherry tomatoes all come together with fragrant herbs for a platter you’ll want to dive into again and again. Trust me—there’s no way this dish will go unnoticed!

Roasted Veggie Platter Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this beautiful Roasted Veggie Platter is how each ingredient brings its own personality to the table. Every vegetable contributes its own color and flavor, while a few essential seasonings bring everything together in perfect harmony.

Sweet Potato: Adds a delightful natural sweetness and extra heartiness that balances out the other veggies.
Red Bell Pepper: Provides a sweet, crisp bite and a pop of bright color.
Yellow Bell Pepper: Offers a mellow, sunny sweetness that rounds out the flavors.
Zucchini: Roasts up tender and mild, soaking in all the delicious seasonings.
Red Onion: Turns beautifully caramelized, adding savor and a hint of tanginess.
Cherry Tomatoes: Bursts into juicy, sweet, roasted perfection—watch them disappear first!
Olive Oil: Ensures gorgeous caramelization and keeps everything tender and extra tasty; drizzle generously.
Garlic Powder: Provides an irresistible savory layer without overwhelming the other flavors.
Dried Thyme: Brings subtle earthy, herbal notes that elevate the entire platter.
Smoked Paprika: Adds warmth and a little depth, while that gentle smokiness makes each bite craveable.
Salt & Pepper: Essential for pulling out all those natural flavors and creating the perfect savory finish.
Fresh Parsley: For garnish—sprinkle over at the end for a fresh, herby lift and a final touch of color.

How to Make Roasted Veggie Platter

Step 1: Prep Your Veggies

Start by washing and cutting all your vegetables so they’re ready to roast. Cube the sweet potato, slice your bell peppers and zucchini, and cut the red onion into chunky wedges. This mix of shapes and sizes helps every veggie roast to perfection, giving your Roasted Veggie Platter that irresistible combination of tender and just-barely-crisp edges.

Step 2: Toss with Oil and Seasonings

Pile all your prepped veggies into a big bowl, then drizzle with olive oil. Sprinkle on the garlic powder, dried thyme, smoked paprika, salt, and plenty of black pepper. Use your hands or a sturdy spatula to toss everything until every piece is coated in that fragrant, golden mixture—this step makes sure all those flavors soak in deeply during roasting.

Step 3: Arrange on a Baking Sheet

Grab a large baking sheet and line it with parchment paper for easy cleanup. Spread your seasoned veggies out in a single, even layer. Take a moment to give the pan a quick shimmy—crowding leads to steamed veggies, while an even spread means caramelization and those famously delicious crispy edges.

Step 4: Roast to Perfection

Pop the baking sheet into a preheated 425°F (220°C) oven. Roast for about 25 to 30 minutes, giving everything a good flip halfway through. You’re looking for caramelized, golden edges and super-tender insides—don’t be surprised if the smells have everyone drifting into the kitchen!

Step 5: Garnish and Serve

As soon as your veggies come out of the oven, transfer them to a serving dish or platter. Sprinkle generously with chopped fresh parsley for a final burst of color and herby brightness—that tiny touch lifts the whole Roasted Veggie Platter brilliantly before it hits the table.

How to Serve Roasted Veggie Platter

Garnishes

The joy of a Roasted Veggie Platter is in those finishing touches! A scatter of fresh parsley adds fresh appeal and vibrant color, but you can also add a drizzle of balsamic glaze or a squeeze of lemon juice to really wake up the flavors. For something extra, try a handful of toasted seeds, a pinch of flaky sea salt, or even a smattering of feta or vegan cheese crumbles.

Side Dishes

This dish is the ultimate flexible side, pairing perfectly with almost anything. Serve it alongside grilled chicken, fish, or your favorite plant-based protein for a balanced meal. It’s also fantastic with fluffy quinoa, warm grains, fresh pita, or a scoop of creamy hummus—the Roasted Veggie Platter brings sunny Mediterranean vibes to anything it’s paired with!

Creative Ways to Present

Let your imagination shine when you serve your Roasted Veggie Platter. Try arranging the colorful veggies in clusters by variety, creating a rainbow effect, or pile them high for a rustic, cozy look. For party vibes, transfer the roasted vegetables onto a wooden board and surround with bowls of dips and olives, or craft elegant individual portions for a sit-down dinner. However you present it, your guests will be wowed!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra, your Roasted Veggie Platter leftovers keep well in an airtight container in the fridge for up to four days. The flavors actually deepen with time, making them wonderful for meal prepping or transforming into simple lunches all week long.

Freezing

While roasted vegetables are best fresh, you can absolutely freeze leftovers! Let them cool completely before spreading on a tray to freeze individually, then transfer to a zip-top bag. Thaw overnight in the fridge and plan to use them in soups, grain bowls, or on pizza, as the texture will soften a bit after freezing.

Reheating

For the best results, reheat your Roasted Veggie Platter in a hot oven (400°F or 200°C) on a sheet pan for 10–12 minutes until warmed through. This method revives some of that lovely caramelization without making the veggies mushy. The microwave works in a pinch, but you’ll sacrifice a touch of texture.

FAQs

Can I use other vegetables in this Roasted Veggie Platter?

Absolutely! Feel free to swap in any seasonal veggies like carrots, broccoli, or brussels sprouts. Just make sure to cut them into similar sizes for even roasting, and keep an eye on the oven as some vegetables may cook a bit faster than others.

Is this recipe good for meal prep?

Definitely. The Roasted Veggie Platter stores beautifully and the flavors deepen over a couple of days, making it perfect for prepping ahead. Use leftovers in wraps, salads, sandwiches, or grain bowls—the options are endless.

Can I make this Roasted Veggie Platter oil-free?

You can, though the veggies won’t caramelize quite as deeply without oil. For an oil-free version, try tossing the vegetables with a little vegetable broth or citrus juice before roasting, and make sure to use parchment paper to prevent sticking.

What spices can I use instead?

This platter is endlessly customizable! Swap thyme for oregano or rosemary, use regular paprika instead of smoked, or add a sprinkle of chili flakes for a mild kick. The base recipe is a fantastic canvas for your favorite flavor combos.

How do I make the veggies extra crispy?

The secret to extra-crispy veggies is plenty of space on your baking sheet. Don’t overcrowd—spread the pieces in a single layer and use a hot oven. For even more golden edges, finish with a few minutes under the broiler, keeping a close eye to prevent burning.

Final Thoughts

If you’re craving a dish that’s as fun to make as it is to eat, you simply have to try the Roasted Veggie Platter. It’s endlessly adaptable, always beautiful, and guaranteed to add bold flavor and color to any meal. Give it a go—your table (and your taste buds) will thank you!