This is pretty much my standard roasted veggies sheet. These are all my favorites, but there are so many more you could add. I throw together a lot of meals these days…usually in bowl form, and roasted veggies often make an appearance.
Seasonal vegetables are where it’s at and roasting veggies is pretty much a standard process. It’s 425°F for 15-20 minutes. Now, this can vary plus or minus a few minutes depending on how big you cut your veggies, but this is a safe time. High heat for soft veggies.
You might think that roasted veggies are snooze-worthy, but they deserve more than just a place on the side of grilled chicken. Here’s what I do with them.
- Add to a grain bowl with either farro, quinoa, or brown rice
- Serve on top of polenta or hummus
- Mix with pesto and roasted chicken
- Add to cooked angel hair pasta with olive oil and parmesan
I only used a small sampling of the vegetables you are seeing at the farmer’s market or grocery store right now. You will find all colors of bell peppers, different types of summer squash, eggplant and many others.
As long as you pick a vegetable with a high water content, the roasting time will stay the same. If you choose vegetables like carrots, potatoes, or butternut squash, the roasting time will increase.
Roast up a pan of veggies tonight and discover all the ways to enjoy them.Print
1 red bell pepper, cut into 1” chunks
1 pound mushrooms, cut in half
1 medium zucchini, cut into 1” cubes
1 medium red onion, cut into wedges
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 teaspoon Italian seasoning
Preheat oven to 425°F
Line a baking sheet with parchment paper to prevent veggies from sticking
Place all cut vegetables on the baking sheet and toss with olive oil, salt, and Italian seasoning
Roast for 15-20 minutes until the veggies are soft, but still have a little bite to them
- Prep Time: 5 minutes
- Cook Time: 20 minutes