Roasted Veggies

Roasted Veggies

Roasted Veggies

This is going to be one of those no brainer recipes that almost doesn’t seem worth posting but I’m going to do it anyway. I love roasted veggies as a side dish to any meal, especially Mediterranean. They are quick to prepare and will happily cook while you make the main course of something else. You can adjust the seasonings to match whatever your central dish is. Personally, I like to roast veggies in just a bit of flavorless vegetable oil, just enough that they don’t stick and then toss with butter, salt and pepper. Butter doesn’t do well at high heat or for a long time in the oven so you can’t just cook in butter. You could also toss lightly with whatever the central flavorings are of your main meat, oregano, basil, thyme, parsley, a squeeze of lemon if you’re so inclined. They are a healthy blank canvas that will round out any meal. I also like to skewer mine and add them to the grill ( or sear them on the stove top)


Ingredients, any combo of the following:

  • 1 Onion Quartered

  • 1 Bell Pepper (any color) quartered

  • 2 tomatoes, quartered

  • 1 zucchini, chunked

  • 1 squash, chunked

  • 1 carrot, chunked

  • 1 parsnip, chunked

  • 1 kohlrabe, chunked

  • 1/4 cabbage chunked

  • 2 tbsp oil (veggie or olive)

  • 1 tbsp butter, melted

  • salt and pepper


  1. Preheat oven to 450.

  2. Toss your chosen veggies in vegetable oil (if using butter) or olive oil if not, and dump into an 8×8 baking dish.

  3. Bake until everything is soft, about a half hour give or taking, depending on the veggies chosen and their dice.

  4. Toss with butter if using and any other seasoning to dress the veggies up, add salt and pepper to taste.


Roasted Veggies

Roasted Veggies


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