Roasted vegetables have become a staple in our household and swayed my children as well as myself to eat certain previous untouchables. Suddenly, thinly sliced eggplant makes for delicious, smoky chips and cauliflower tastes like popcorn. Broccoli is addictive and onions are less pungent. The natural moisture that evaporates in the oven brings out a sweeter, more concentrated flavor. Perhaps matching the convenience and fix-it-and-forget-it way of the slow cooker, placing seasoned, chopped veggies in the oven to do their thing is wonderfully efficient. A big batch lasts all week and can be enjoyed as a warm side, incorporated into pasta, an array of international dishes and can also be equally tasty cold as salad toppings and sandwich fixings.
The more colors, the more vitamins and antioxidants.
I used a large bowl for tossing so that everything gets well coated and seasoned.
Flavored oils and herbs are enhancing but not at all necessary. “Plain” roasted vegetables with just olive oil, salt, and pepper are still very appetizing.
Rosemary is the herb that I can count on to survive all year long in my garden, even through the recent snow.
A large sheet pan is important in order to spread a single layer for optimal caramelization. I scatter the fresh herb sprigs which infuse a subtle flavor throughout the dish.
Benefits of roasting vegetables:
- Efficient way to cook and eat a variety of vegetables
- Fiber, vitamins, antioxidants
- Richer, sweeter flavor
- Simple and delicious
- Lower fat, lower cholesterol way of cooking
- Fix it and forget it while the oven does the work so you can make the rest of your meal
- Can be used cold or warm
GF, GRF, NF, DF
2 tbsp olive oil
2 zucchini and or yellow squash, chopped
1 large sweet potato, chopped
1 red onion, chopped
2 bell peppers, chopped
1 eggplant, peeled, and cubed
Sprigs of woody herbs like fresh rosemary, fresh thyme, fresh oregano OR 1 tsp dried oregano or parsley OR mix of fresh and dried herbs
Salt and pepper to taste
Preheat oven to 400 degrees.
Toss all of the cut vegetables in olive oil, herbs, salt, and pepper.
Spread in a single layer on a parchment lined cookie sheet.
Bake for 35-40 minutes.
Store in the refrigerator after cooling for up to 5 days.
I love roasted veggies! I’ve never tried roasted eggplant. Thanks for the recipe, Rajul. Will definitely be making this!
Oh it is delicious! Thanks for reaching out 🙂
This looks delicious! I struggle with what temp and how long to roast. Will definitely try this one!!
I relate to what you are saying Melissa. 400 seems to be the magic number for me although some more tender vegetables do fine at 375.