Roasted Fresh Vegetable Medley

Total Time
2hrs 45mins
Prep 30 mins
Cook 2 hrs 15 mins

Ingredients Nutrition


  1. Cut potatoes into 1/8 inch thick slices.
  2. Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
  3. Sprinkle lightly with salt and pepper.
  4. Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
  5. Slice zucchini and summer squash in the same manner.
  6. Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
  7. Cut red onion into ¼ inch thick, half circles.
  8. Preheat oven to 375°F.
  9. To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
  10. Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
  11. Cover the dish very tightly with aluminum foil.
  12. Bake for 1½ hours.
  13. Remove the foil and insert the tomato wedges between the rows of vegetables.
  14. Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
  15. Bake the vegetables uncovered 30 to 40 minutes longer.
  16. Serve warm.
Most Helpful

5 5

Roast veg is just wonderful. I left out the potatoes as we are not eating potatoes right now but everything else was great will make this again. Made for honor thy mother May 2011.

5 5

I love roasted veggies and this was great! A very forgiving recipe as I did not have zucchini & summer squash but subbed carrots and celery. Turned out perfectly delicious! Thanks!