- Assorted vegetables (e.g., bell peppers, zucchini, cherry tomatoes, broccoli, carrots, etc.)
- Olive oil
- Salt and pepper, to taste
- Optional: Garlic powder, onion powder, dried herbs (such as thyme or rosemary)
Preheat the Pan:
Place a large skillet or frying pan over medium-high heat. Allow the pan to heat up before adding the vegetables.
Prepare the Vegetables:
Wash and chop the vegetables into bite-sized pieces. Try to keep the articles relatively uniform in size to ensure even cooking.
Coat with Olive Oil:
Drizzle olive oil over the chopped vegetables. Toss the vegetables to coat them evenly with the oil. The oil helps the vegetables cook and adds flavor.
Season the Vegetables:
Sprinkle salt and pepper over the vegetables. Add any optional seasonings you like, such as garlic powder, onion powder, or dried herbs. Toss again to distribute the seasonings.
Pan-Roast the Vegetables:
Place the seasoned vegetables in the preheated pan. Spread them out into a single layer, allowing them to make good contact with the hot surface.
Cook Until Tender and Browned:
Let the vegetables cook without stirring for a few minutes to allow them to develop a nice sear. Stir occasionally to ensure even cooking. Cook until the vegetables are tender yet still crisp and have a golden brown color.
Taste the vegetables and adjust the seasoning if necessary. Add more salt, pepper, or herbs to suit your taste.
Once the vegetables are cooked to your liking, transfer them to a serving dish and serve immediately. They pair well with grilled meats and poultry or as a side to your favorite main course.
Feel free to experiment with different combinations of vegetables and seasonings to create a variety of flavors. Pan-roasted vegetables are versatile and can be customized based on your preferences.