Roasted Vegetables deliver intense flavor. So simple anyone can do it.
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about simple Roasted Vegetables. Roasting them strongly enhances the flavor of the veggies. It’s simple to do, and the flavors are amazing. You can use any vegetables you like. This works especially well for eggplant. There’s really only one trick to this recipe.
This is a good recipe to do on a rainy day or in the middle of winter because this cooking method requires high heat in the oven. Prepping the veggies and roasting them takes about 50 minutes, and most of the time is just waiting for the Roasted Vegetables to bake. So grab your favorite beverage and catch up with your family while you wait.
Here’s the Trick
You can use any vegetables you like in this recipe. Be sure to cut them about the same size so they cook at the same speed. Potatoes and carrots cook at the same rate as each other and are a good pairing when using this method. I suggest you bake eggplant on a separate pan as it cooks faster than the other vegetables.
What You Need
As always, buy the best quality you can afford. You want your kitchen appliances and tools to last a lifetime.
Easy Roasted Vegetables Recipe
Roasted Vegetables is a terrific way to eat your colors and a variety of veggies. Roasting veggies makes the flavors more robust.
- 1 pound button mushrooms (washed, dried, and sliced in half)
- 1 green pepper (seeded and cut in chunks)
- 1 small zucchini (cut in rounds)
- 1 small yellow squash (cut in rounds)
- 1 medium onion (peeled and cut in bite-sized chunks)
- 4 small red potatoes (washed and quartered)
Olive Oil Mixture
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (can be a mixture of oregano, thyme, rosemary, basil, or just choose one)
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground pepper
Olive Oil Mixture
Mix the oil, herbs, salt and pepper together until thoroughly blended.
Put all of the cleaned, prepared vegetables in a large bowl.
Pour the Olive Oil Mixture over the vegetables and gently stir to evenly coat the vegetables with the oil mixture.
Spread the vegetables in a single layer on a jelly roll pan (or a cookie sheet) that has been covered with parchment paper for easy clean up.
Bake & Serve
Bake at 450F degrees for 40 minutes, turning the vegetables over midway.
- Serve hot or room temperature.
Note: You can use any vegetables you like in this recipe. Be sure to cut them about the same size so they cook at the same speed. Potatoes and carrots cook at the same rate as each other and are a good pairing when using this method. I suggest you bake eggplant on a separate pan as it cooks faster than the other vegetables.
Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
You May Also Like These Recipes From Recipe Idea Shop
- Smoky Maple Root Vegetables
- Roasted Pumpkin Pie
- Cinnamon Sugar Roasted Pumpkin
- Indian Pumpkin Soup
- Roasted Pumpkin
- Roasted Sweet Dumpling Squash
- Roasted Ratatouille