Oven-Roasted Vegetables

READY IN: 1hr 25mins
Recipe by Greeny4444

This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!

Top Review by La Dilettante

Wow! This over rice would be a meal for me---thanks for a great vegetarian offering, Greeny. I'd add a couple of young parsnips and more salt (my addiction:):) and yeah, skip the exploding tomatoes...

Ingredients Nutrition


  1. Chop all the vegetables, as specified in the ingredient list.
  2. Preheat oven to 450 degrees F.
  3. Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
  4. Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
  5. Stir until all the vegetables are coated evenly.
  6. Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
  7. Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
  8. Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

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