Oven Roasted Vegetables

Oven Roasted Vegetables are a family favorite! This vegetable medley of zucchini, mushrooms, tomatoes, onions is simple, quick & delicious. 

Mmmm,  roasted vegetables. Roasting vegetables is one of the best ways to bring out a whole new flavor profile. A rich, deep earthy flavor that you just don’t get with raw vegetables.

Oven Roasted Vegetables are such a great compliment to any meal and they are pretty darn good for you too. One of the best things about roasted veggies is that you can pick and choose what kinds of vegetables you like, apply the same technique and you will get very yummy results. For this recipe, I roasted crimini mushrooms, zucchini, tomatoes, onions and a little garlic.

Not only are roasted vegetables quick, easy and delicious but aren’t they also pretty gorgeous? Just look at all of those colors! 

Ingredients you’ll need: 

Like I mentioned above, you can use a different medley of vegetables but for this recipe, I used one of my favorite combos. 

• CRIMINI MUSHROOMS: Sometimes also called baby bella,  I prefer crimini mushrooms to white button mushrooms because they tend to be more flavorful. 
• ZUCCHINI: You’ll need just one of two zucchini depending on the size. I used 2 medium sized zucchini.
• CHERRY TOMATOES: You could also use grape tomatoes or any other bite size tomato and get the same result. 
• RED ONION: Roasting red onion turns this bitter, pungent vegetable into a mild sweet addition to these vegetables. Plus the color is pretty too! 
• GARLIC: I love adding garlic to roasted vegetables. It gets a mildly sweet garlicky flavor. I used 5 cloves in this recipe but you could certainly use more or a little less. 
• OLIVE OIL: Because we are roasting at a low temperature, you can use olive oil and not risk 
• SALT AND PEPPER: We want the flavor of each of the vegetables to shine so we don’t need a bunch of seasonings to make them delicious. A little salt and pepper is all you need! 
• PARSLEY: For a pop of bright green color and a bit of freshness!

Step by Step Photos and Instructions: 

Roasting vegetables in the oven is probably one of the easiest side dishes you can make! One of the biggest keys is to make sure that each vegetable is roughly the same size. This helps them cook a bit more evenly.

All of the vegetables in this recipe have a pretty high water content, so I like to turn on the broiler for a few minutes to allow some of the water to evaporate and give the vegetables a bit of char. 

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• Step #1: Preheat oven to 325 degrees F. 
• Step #2: In a large bowl combine all of the veggies.  Add minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat completely. 
• Step #3: Spread veggies out in a single layer on a baking sheet. Bake in preheated oven for 20 – 25 minutes. Use a turner/spatula to turn over the veggies. Turn on the broiler and broil for 3 – 5 minutes or until most of the water evaporates and the veggies start to get charred in places. Sprinkle with parsley and serve immediately. 

Storage and Leftovers: 

Oven Roasted Vegetables are best eaten the day that they are made. They will lose a quite a bit of their texture if they are reheated. 

Don’t you just love how colorful these are and how easy they come together? This makes Oven Roasted Veggies the perfect vegetable side dish for even the busiest of weeknights. These would be great with Lemon Pepper Chicken and Garlic Rice.

Here are some other favorite vegetable side dishes:

Southern Style Green Beans with Bacon are slow cooked green beans perfect for your Sunday dinner.

These Smashed Brussels Sprouts will make a brussels sprouts lover out of just about anyone!

Sautéed Broccoli is a classic, easy vegetable side dish.

Note: Originally posted in 2009.Updated with new photos, step by step instructions and a slightly modified recipe in 2023.