Seasonal Roasted Vegetables

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Seasonal Roasted Vegetables
Serves 8
Feel free to mix and match various seasonal vegetables as the months go by. This recipe uses dry herbs but fresh herbs are even better! Just double each amount listed.
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  1. 1 cup Baby Carrots, whole
  2. 1 cup Zucchini, cut in 1" pieces
  3. 1 cup Yellow Squash, cut in 1" pieces
  4. 1 cup Cauliflower Florettes, broken in 1" pieces
  5. 1 Eggplant, cut in 1" pieces (with or without skin)
  6. 1 cup Mushrooms, whole or 1" wedges
  7. 1 cup Brussels Sprouts, cut in half
  8. 1 Red Bell Pepper, cut in 1" pieces
  9. 1 Orange / Yellow Bell Pepper, cut in 1" pieces
  10. 2 Red Onions, cut in 1" pieces
  11. 1/2 cup Olive Oil
  12. 1 tsp. Garlic Powder
  13. 2 tsp. Oregano, dry crushed
  14. 1/2 tsp. Thyme, dry leaf
  15. 2 Tbsp. Salt
  16. 2 tsp. Black Pepper, ground
  1. Place all ingredients in a large mixing bowl and toss well to mix colors and coat each piece with oil and seasonings.
  2. Spread vegetables evenly and without crowding on a non-stick cookie sheet pan and roast in a pre-heated 400F oven for approximately 30 minutes or until vegetables are slightly softened and evenly colored.
Nino Salvaggio