Roasted Vegetables

Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!


4-6 servings


45-60 minutes


  • knife
  • bowl
  • rubber spatula
  • cookie sheet or large baking pan


  • 3 cups mixed veggies, sliced or chopped, such as
    – bell peppers
    – broccoli
    – cauliflower
    – carrots
    – chard stems
    – fennel
    – garlic
    – leeks
    – mushrooms
    – onions
    – zucchini
  • 2-3 T olive oil
  • 1½ t coarse salt
  • pepper


Preheat oven to 375.

Combine everything in the bowl, then transfer to cookie sheet. Bake for 30 minutes, stirring after 15.

Remove from oven and taste for doneness – the veggies should still be somewhat firm but not crunchy. Otherwise, roast another 10 to 20 minutes.


My favorite combination of roasted veggies is carrot, zucchini, fennel, red onion, and a bit of cauliflower leaf – see photo.


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Roasted vegetables