Total Time
50mins
Prep 25 mins
Cook 25 mins

Cooking time may vary depending on your oven. I can make a meal off these vegetables.

Ingredients Nutrition

Directions

  1. Add the first 4 ingredients to a 15x10 inch jellyroll pan; stir to combine.
  2. In a small bowl, add the olive oil, garlic, basil, oregano, salt, and pepper; stir to combine.
  3. Pour mixture over the vegetables; toss to coat.
  4. Cook at 425 degrees for 15 minutes.
  5. Add in tomatoes and stir.
  6. Cook 5-10 minutes longer or until vegetables are tender.
  7. Season to taste with additional salt and pepper if desired.
Most Helpful

5 5

This is really yummy! I've made it according to instruction and have also made it with other veggies like squash and potatoes. This is definitely a keeper. Thanks for sharing!

5 5

Wow! These vegetables turned out perfect! I used zucchini, red pepper, cubed red potates, mini carrots, sweet onions and broccoli all mixed together and it turned out beautifful and delicious. I really like that it didn't taste oily when cooked. I added some seasoned salt after taking it out of the oven and it was just right. This will be my go to recipe for roasted veggies. Thanks for posting!

5 5

These are my hubby's favorite roasted veggie recipe, we have enjoyed them several times and somehow I forgot to rate them! I love the versatility of this recipe and have subbed other veggies with success. Today, I used eggplant instead of zucchini because the store didn't have any, and it was delicious. We also like to sprinkle some parmesan on top after roasting. Thanks for posting!