Smoky Paprika Roasted Veggie Tray

Name: Smoky Paprika Roasted Veggie Tray
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 cups of zucchini, cut into bite-sized pieces; 2 cups of bell peppers, sliced; 2 cups of carrots, sliced; 1 medium red onion, cut into wedges; 3 tablespoons of olive oil; 2 teaspoons of smoked paprika; 1 teaspoon of garlic powder; Salt and pepper to taste

Highlighted under: Wholesome Cooking

I absolutely love how vibrant and colorful this Smoky Paprika Roasted Veggie Tray turns out every time I make it. The combination of fresh vegetables paired with the smoky aroma of paprika transforms them into a delightful dish that’s perfect for any occasion. Whether I’m serving it as a side dish at a dinner party or enjoying it as a healthy snack throughout the week, this simple recipe brings joy and flavor to my table. Plus, the best part is that it all comes together in about 40 minutes, making it a breeze to prepare!

Created by

Camille Norwood

Last updated on 2026-01-19T23:37:34.427Z

When I first made this Smoky Paprika Roasted Veggie Tray, I was amazed at how the simple combination of veggies and spices could create such a flavorful dish. The key is to allow the vegetables to roast until they're tender and slightly caramelized, which enhances their natural sweetness. I often use a mix of carrots, bell peppers, and zucchini, but feel free to add your favorites!

One essential tip I learned is to make sure you spread the veggies out on the baking sheet for even roasting. If they’re too crowded, they’ll steam instead of roast, leading to a less appetizing texture. By keeping them spaced apart, each piece gets that delicious, roasted flavor that makes this tray so special.

        Why You Will Love This Recipe
        The vibrant mix of colors makes it visually stunning.
The smoky paprika adds a rich depth of flavor.
It's versatile and works as a side or a main dish.

      

Maximizing Flavor with Paprika

The choice of smoked paprika is crucial in this recipe, as it infuses the vegetables with a deep, smoky flavor that enhances their natural sweetness. I recommend using high-quality, Spanish smoked paprika if you can find it, as it's known for its rich, complex flavor. This spice not only adds depth but also contributes to the overall color and presentation of the dish, making it an essential ingredient that shouldn’t be overlooked.

If you're looking to experiment, consider mixing in some sweet or hot paprika for an extra layer of complexity. This can adjust the spice level to suit your taste preferences. The balance of spices can significantly transform the dish, so don’t hesitate to tweak it before roasting to find your perfect blend.

Perfecting Your Roasting Technique

Roasting these veggies is where the magic happens. Make sure they are spread out in a single layer on your baking sheet to ensure even cooking and caramelization. If they are overcrowded, they will steam instead of roast, leading to a less desirable texture. To promote browning, use a polished metal baking sheet instead of a non-stick, as the slight stickiness can enhance the sear on the vegetables.

During the roasting process, keep an eye on the vegetables in the last few minutes. You want them to be tender and slightly charred, with golden edges, which typically takes about 30 minutes. If they look like they are getting too dark too fast, lower the oven temperature by 25°F to ensure they cook through without burning.

Ingredients

Vegetables

2 cups of zucchini, cut into bite-sized pieces
2 cups of bell peppers, sliced
2 cups of carrots, sliced
1 medium red onion, cut into wedges

Seasoning

3 tablespoons of olive oil
2 teaspoons of smoked paprika
1 teaspoon of garlic powder
Salt and pepper to taste

Feel free to customize the vegetables based on what you have on hand!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Veggies

In a large bowl, combine the zucchini, bell peppers, carrots, and onion. Drizzle with olive oil and toss well.

Season

Sprinkle the smoked paprika, garlic powder, salt, and pepper over the veggies. Toss again to ensure everything is evenly coated.

Roast

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, stirring halfway through, until they are nicely caramelized.

Serve hot as a side dish or enjoy them cold in salads!

Pro Tips

For added depth of flavor, consider marinating the vegetables in the olive oil and spices for at least 15 minutes before roasting.

Storage and Reheating

You can store any leftovers in an airtight container in the refrigerator for up to four days. To maintain the best texture, avoid microwaving them directly from the fridge. Instead, reheating them in an oven set to 350°F (175°C) for about 10 minutes results in a crispier texture, reminiscent of their freshly roasted state.

If you wish to freeze them, spread the roasted vegetables on a baking sheet and freeze until solid before transferring them to freezer bags. This prevents them from sticking together and allows you to pull out just the right amount for future meals. They can be kept in the freezer for up to three months.

Serving Suggestions

This Smoky Paprika Roasted Veggie Tray makes an excellent side dish, but it can also shine as a main feature. I often pile them atop a bed of fluffy quinoa or brown rice for a nutritious and filling meal. Adding a drizzle of tahini or a spoonful of hummus on the side can elevate the flavors even further.

For a fun twist, you can use these roasted veggies as a topping for flatbreads or pizzas, pairing them with a tangy feta or goat cheese. The smoky flavors complement creamy cheeses beautifully and provide a delicious contrast to any meal.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, but fresh vegetables will yield better texture and flavor.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ What variations can I try?

You can use any vegetables you like, such as asparagus, Brussels sprouts, or butternut squash.

→ Can I prepare this ahead of time?

Yes, you can chop the veggies and toss them in oil and spices in advance; just roast them when you're ready to serve.