Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large baking sheet or casserole dish with parchment paper or lightly grease it.
Prep the Vegetables
Chop all the vegetables into evenly sized pieces so they cook uniformly.
- For cabbage: Cut into thick slices or chunky squares
- For zucchini, carrots, and peppers: Cut into ½-inch slices or chunks
- For red onion: Slice into wedges
Toss with Oil & Seasoning
In a large bowl, combine all the chopped vegetables. Add olive oil, paprika, thyme, garlic powder, salt, pepper, and chili flakes (if using). Toss well to coat.
Tip: Add a splash of balsamic vinegar or lemon juice if you want a tangy note.
Bake to Golden Perfection
Spread the seasoned veggies on your baking tray or dish in a single layer. Bake in the preheated oven for 35–45 minutes, tossing once halfway through, until the cabbage edges are golden and crispy, and the carrots are tender.
Sprinkle with Parmesan or nutritional yeast in the last 5 minutes if desired.
Serve It Up
Remove from the oven and serve warm. This dish is great as:
- AÂ light vegetarian main
- AÂ side to grilled chicken, fish, or tofu
- Mixed into grain bowls with rice, couscous, or quinoa
- Topped with a fried or poached egg
Variations to Try
- Add potato or sweet potato chunks for a heartier meal
- Use Brussels sprouts or cauliflower in place of zucchini
- Toss with breadcrumbs and cheese for a crunchy topping
- Stir in white beans or chickpeas before baking for a protein boost
Final Thoughts
This oven-baked cabbage and vegetable medley is everything we love in a meal: minimal prep, big flavor, and simple ingredients that shine. Roasting brings out the natural sweetness in cabbage and veggies, and the crisp edges make it downright addictive.
Make it once, and you’ll find yourself throwing it together again and again.