announcement

Check our homepage for new, visually rich, fast and immersive experiences!

Oven Roasted Vegetables

Recipes for Oven Roasted Vegetables All Health Fanatics Will Love

Oven roasted vegetables make a great accompaniment to a main dish of chicken or meat. Making roasted vegetables in the oven is not at all difficult or time-consuming.
Tastessence Staff
Last Updated: Jul 21, 2017
Roasting vegetables is a wonderful way to make a side dish that is healthy as well as delicious. As roasting requires very little amount of oil, it makes a nutritious dish that is low in fat and calories. Roasting the vegetables in a bit of oil brings out its natural sweetness and also intensifies the flavor. The best thing about oven roasted vegetables is that you can put it in the oven and get on with preparing the main course. You can try roasting different combinations of vegetables according to your taste and preference. You can also use different seasonings, herbs, and spices to give it a more wholesome flavor.

Oven Roasted Summer Vegetables

Ingredients
  • 2 zucchini (cut into bite sized pieces)
  • 1 red pepper (cut in quarters)
  • 1 large red onion (cut into wedges)
  • 1 green pepper (cut into quarters)
  • A dozen fresh asparagus
  • ½ teaspoon, salt
  • 6 garlic cloves (peeled)
  • 1 teaspoon, freshly ground pepper
  • 2 tablespoons, olive oil
  • 1 teaspoon, dried oregano
Method

In a large shallow roasting tin, place the zucchini, red and green peppers, onion, and asparagus. Add the olive oil, salt, freshly ground pepper, and dried oregano, and toss the vegetables well. Spread the vegetables in an even single layer and roast them in an oven at 450º C for 30-35 minutes. When the vegetables have lightly browned, remove the roasting tray from the oven. Smash the garlic and add it to the roasted vegetables. Serve immediately with a sprinkling of chopped spring onions.

Oven Roasted Root Vegetables

Ingredients
  • 2 sweet potatoes (sliced into chunks)
  • 2 red onions (quartered)
  • 2 parsnips (quartered)
  • 2 beetroot (quartered)
  • 2 large carrots (cut lengthwise)
  • 4 sprigs of fresh thyme
  • 5 tablespoons, olive oil
  • 1 teaspoon, salt
  • 4 tablespoons, balsamic vinegar
  • 1½ teaspoons, freshly ground black pepper
Method

In a small bowl, combine the olive oil and balsamic vinegar and keep it aside. In a shallow roasting tin, add all the vegetables and season it with salt and freshly ground pepper. Add the thyme and then, pour over olive oil and balsamic vinegar dressing over the vegetables. Let the vegetables marinate for an hour before roasting. Place the roasting tin in the oven at 375 ºC for 35-40 minutes until the vegetables are tender and golden brown in color.

Roasted Vegetables with Balsamic Vinegar

Ingredients
  • 1 large tomato
  • 1 medium summer squash
  • 1 yellow pepper
  • 1 bunch of asparagus
  • 1 red onion
  • 1 small eggplant
  • 1 medium zucchini
  • 2 sprigs rosemary
  • 2 tablespoons, olive oil
  • 2 tablespoons, balsamic vinegar
  • 1 tablespoon, brown sugar
  • 1 tablespoon, sea salt
Method

Cut the vegetables into rough chunks of approximately the same size and place them in a roasting tin. Add the rosemary sprigs along with salt into the roasting tin. In a small bowl, mix the olive oil, balsamic vinegar, and brown sugar; stir until all the sugar has dissolved. Pour this mixture over the vegetables and roast them in an oven at 375º C for 25-30 minutes. Serve with grilled chicken or fish.
Baked stew of eggplant, zucchini, potatoes and onions with feta