• 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh minced garlic
  • ½ teaspoon dried Italian herb seasoning
  • salt and ground black pepper to taste
  • 2 cups cauliflower, cut into 1-inch florets
  • 1 cup red onions, cut into 1-inch cubes
  • 1 large red bell pepper, seeded and cut into 1-inch squares
  • 2 ounces sliced black olives
  • 1 tablespoon balsamic vinegar, or to taste
  • 1 tablespoon chopped fresh parsley, or to taste
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Line a 12×18-inch baking sheet with foil or parchment paper.


  • Step 2

    Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.

  • Step 3

    Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.

  • Step 4

    Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.

  • Step 5

    Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

  • Cook's Note:

    This may also be served as a salad, with the vegetables at room temperature, tossed with chopped romaine lettuce.

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