Italian-Style Roasted Vegetables

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Recipe by Irmgard

From the Moosewood restaurant, courtesy of the Vegetarian Times.

Ingredients Nutrition


  1. Preheat the oven to 425 degrees F.
  2. Parboil the potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes.
  3. Remove from the heat and drain well.
  4. In a large bowl, combine the parboiled vegetables with the onion, zucchini and peppers.
  5. Place the dressing ingredients in a bowl and whisk together.
  6. Toss the vegetables with the dressing and place in a single layer on a large, ungreased baking tray.
  7. Bake the vegetables, stirring every 15 minutes, until tender, about 45 minutes.

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