Sabzijat Beryan (سبزیجات بریان) — Persian-Style Mediterranean Roasted Vegetables

• 450 gBell peppers (assorted colors), seeded and cut into 3 cm pieces (About 3 medium peppers; mix red, yellow, and green for balance)
• 300 gZucchini, cut into 2.5 cm half-moons (About 2 medium)
• 350 gEggplant, cut into 3 cm cubes (About 1 medium; peel is optional)
• 200 gRed onion, cut into 2.5 cm wedges (About 1 large)
• 250 gCherry tomatoes (Leave whole; if large, halve)
• 45 mlExtra-virgin olive oil (3 tablespoons)
• 12 gGarlic, finely grated or minced (About 4 cloves)
• 2 tspDried oregano (Rub between fingers to release aroma)
• 1.25 tspFine sea salt (Adjust to taste; reduce if serving with salty sides)
• 0.75 tspFreshly ground black pepper (Grind medium-coarse for better aroma)
• 30 mlBalsamic vinegar (2 tablespoons)
• 15 mlLemon juice, freshly squeezed (1 tablespoon)
• 10 gHoney (2 teaspoons; balances acidity and boosts caramelization)

Instructions

1. 1

   Heat the oven to 220°C (425°F) with a rack in the middle. Line a large rimmed sheet pan with parchment for easy cleanup. Cut all vegetables to the sizes listed so they roast evenly; keep cherry tomatoes whole so they blister rather than collapse too early.

2. 2

   In a large bowl, combine olive oil, garlic, dried oregano, salt, and black pepper. Add bell peppers, zucchini, eggplant, and red onion (hold back the cherry tomatoes). Toss for 45–60 seconds until every piece looks lightly glossy and evenly coated.

3. 3

   Spread the coated vegetables on the sheet pan in a single layer with space between pieces; overcrowding causes steaming. Roast for 20 minutes at 220°C (425°F), then remove the pan and flip the vegetables with a spatula to expose new surfaces for browning.

4. 4

   Add the cherry tomatoes to the pan and gently toss them through so they contact the hot surface. Return to the oven and roast 12–15 minutes more, until eggplant is tender, peppers have charred edges, and tomatoes are blistered and juicy.

5. 5

   While the vegetables finish, make the glaze: in a small saucepan, simmer balsamic vinegar, lemon juice, and honey over medium heat for 3–4 minutes, stirring often, until slightly syrupy and able to coat the back of a spoon. Remove from heat immediately.

6. 6

   Transfer roasted vegetables to a serving platter. Drizzle the warm balsamic-lemon glaze evenly over the top and toss gently to avoid breaking the tomatoes. Rest 5 minutes so flavors settle, then taste and adjust with up to 0.25 teaspoon salt or extra pepper.