DIRECTIONS
Preheat the oven to 425°F / 220°C.
Spread the vegetables in a single, even layer across a large rimmed baking sheet. If needed, use two baking sheets to avoid overcrowding, which can cause the vegetables to steam instead of roast.
In a small mixing bowl, whisk together the avocado oil, sea salt, garlic powder, onion powder, basil, oregano, rosemary, thyme, and black pepper.
Drizzle the seasoned oil mixture evenly over the vegetables and toss thoroughly to ensure every piece is well-coated.
Roast for 20 minutes, then gently toss the vegetables. Return to the oven and roast for an additional 15 minutes, or until the vegetables are tender and have developed caramelized, slightly charred edges.
Cut vegetables into uniform, bite-sized pieces to promote even cooking. Harder vegetables like cauliflower can be cut slightly smaller than softer ones like zucchini and bell peppers.
Don't overcrowd the pan! Giving the vegetables space allows hot air to circulate, which is essential for achieving that delicious browning and caramelization.
