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Delicious, Oven-Roasted Vegetable Recipe (Great Appetizer or Entrée)

My grandpa loved gardening. I learned much from him. To this day I enjoy puttering around in our garden, growing plants for beauty and food.

Oven-Roasted Vegetables

Roasting Vegetables

This recipe for a delicious vegetable appetizer or entrée is so very easy! Amounts, ingredients, and seasonings can all be adjusted to suit individual tastes. Excess garden produce can be used. You can also use extra produce when you find a sale price on certain vegetables; this easy recipe can be utilized for maximum benefit. Roasting can bring out the natural sweetness of vegetables; they can be a delicious complement to many meals.


The picture above shows the vegetables I chose to use when making my version of an Italian antipasti after they had been roasted in the oven one day. Doesn't it look scrumptious?


  • Onions
  • Red and yellow bell peppers
  • Zucchini
  • Grape tomatoes
  • Eggplant
  • Extra-virgin olive oil
  • Salt and pepper

The nice thing about this recipe is that you can use these or substitute other vegetables that you may prefer or happen to have on hand when you are inspired to make this. There are no set amounts when it comes to the ingredients. Use more or less according to what you like.


  1. Assemble your ingredients.
  2. Cover a baking pan or pans with heavy duty aluminum foil for easy clean-up. (I always use several baking pans when making this recipe.)
  3. Peel and slice your onions and eggplant into thin slices, putting them into a bowl large enough to hold all the ingredients. Wash and slice your zucchini and peppers into equally thin slices. If you are using larger tomatoes, also slice them. (I have roasted the small grape and cherry tomatoes whole but have also sliced larger tomatoes for equally good effect and flavor. So just use what you have on hand and/or prefer.)
  4. Drizzle the olive oil over the vegetables and use salt and pepper to taste. Toss the veggies with a spoon or by hand. (Personally, I use my hands so that I can tell when the vegetables are all coated evenly with the seasonings and oil.) Then lay out the vegetables onto the baking pans, arranging them in a single layer.
  5. Bake in a 375 to 400 Fahrenheit degree oven approximately 30 to 60 minutes or until done to your liking. Note: If you enjoy your vegetables a little al dente, you will want to pull them out sooner; or if you like them soft and caramelized (as we do), leave them in longer checking every so often on their progress. We bake ours about an hour because we love the caramelized flavor.
  6. Test with a sharp fork to check tenderness. You can also turn them over about half-way through the baking process to brown both sides if desired. This also redistributes the juices and keeps the vegetables from drying out.
  7. When finished baking, serve them as an appetizer warm or at room temperature, which is equally good.


  • Vary the Vegetables: Sprinkle dried herbs of your choice over the vegetables for a slightly different flavor. Dried basil, oregano, thyme, or rosemary would all lend various flavors to the dish. You are limited only by your imagination and/or taste buds.
  • Make It a Delicious Entrée: Just toss these roasted vegetables that are room temperature into some cooked pasta (your choice of pasta), dress with extra olive oil (if needed), and sprinkle with Parmesan or Romano cheese. Serve immediately.

I hope that you will soon enjoy this vegetable recipe that can be utilized as an appetizer or as part of an entrée. Please let me know if you tried it and liked it. Also, if you have used ingredients not listed and have a different variation that you think other people may like, please post it in the comment section. Thanks, and bon appetit!

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

— Gail Simmons

Roasted Vegetables - Culinary Techniques...

© 2009 Peggy Woods

Comments are welcomed!

Peggy Woods (author) from Houston, Texas on July 17, 2015:

Hi peachpurple,

I had to look up the meaning of brinjals to learn that it is what we call eggplant. I love them grilled also. :)

peachy from Home Sweet Home on July 17, 2015:

I love grilled brinjals, soft and tasty

Peggy Woods (author) from Houston, Texas on November 07, 2014:

Hello IslandBites,

Enjoy with my blessings! :))

Peggy Woods (author) from Houston, Texas on November 01, 2014:

Hi word55,

I am sure that with the concentrated flavors and juices, roasting vegetables probably does not remove too much of the nutrition. I have read that in some cases cooked vegetables are actually more nutritious than raw because of how our bodies assimilate them. Not true in all cases, obviously.

Peggy Woods (author) from Houston, Texas on October 31, 2014:

Hello VioletteRose,

A bit of tumeric would also be good on roasted veggies but can discolor a roasting pan. I know this firsthand as I have done that. Ha! Using aluminum foil would eliminate that from happening.

IslandBites from Puerto Rico on October 30, 2014:


Peggy Woods (author) from Houston, Texas on October 30, 2014:

Hi Au fait,

Roasting veggies like this really concentrates the flavors of them. So glad you liked this and I truly appreciate the shares.

Al Wordlaw from Chicago on October 30, 2014:

Peggy W, The question is: from vegetables being baked, how much nutrition is heated away and according to your recipe? or Is the nutrition maintained in the juices of the dish? I'm sure it will taste as very good though. Thanks for sharing!

VioletteRose from Atlanta on October 30, 2014:

I love oven roasted vegetables. I sometimes add a bit of turmeric when I roast them. They look delicious!

C E Clark from North Texas on October 29, 2014:

As it happens, I have a similar recipe like this one and the veggies are so delicious there are never any leftovers! Your recipe here seems a little simper and therefore quicker and easier to prepare, which is a huge advantage from my perspective. I love baked dishes too, because one needn't stand over them to make sure they don't burn or boil over, etc.

I'm going to try roasting veggies your way and I know it will make a nice alternative to my usual way. This is such a versatile recipe as you said, that the options are limited only by one's imagination.

Gave you another 5 stars, voted this yummy looking recipe up and BUI, will share on FB, pinned to my "Delicious Side Dishes' board, and sharing with my followers. This would really be delicious for Thanksgiving!

Peggy Woods (author) from Houston, Texas on May 03, 2013:

Hi moonlake,

All kinds of vegetables are good when roasted. I love broccoli and cauliflower and others as well. Just experiment. You might be surprised at what you like in addition to your onions and zucchini. Thanks for the pin.

moonlake from America on May 02, 2013:

They look good. We do roast vegeables once in awhile but mostly onions. We have to try the zucchini we always have lots of those in our garden. Pinned.

Peggy Woods (author) from Houston, Texas on December 15, 2012:

Hello tattuwurn,

From your comment, you must like roasted vegetables as much as we do. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 14, 2012:

Hi Rajan,

I do vary the vegetables depending upon what I have on hand or what is in season. They do make a nice addition to a pasta dish as well. Appreciate your votes and the share.

Peggy Woods (author) from Houston, Texas on December 14, 2012:

Hi Tracy Lynn Conway,

Glad that you liked the photo at the top of this hub. The roasted vegetables taste even better than the depiction in the photo! At this time of year it is nice to get some additional heat from the oven when it is cool or even cold outside. Appreciate your comment.

Peggy Woods (author) from Houston, Texas on December 14, 2012:

Hi Cathy Fidelibus,

When you roast vegetables in your oven, your home will smell great as well. Nice homey aroma therapy. Ha! Enjoy...and thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 14, 2012:

Hi sweetie,

Yes...nothing could be easier than to take your choice of vegetables and oven roast them. It dehydrates them a bit and brings out such rich flavors. The herbs one can use also adds flavor. Enjoy! Thanks for your vote and share.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on December 14, 2012:

Peggy, that spread of the oven roasted vegetables look so delicious. The best part is that this can be varied as per the preference of vegetables and also as per the availability. Plus adding the options of pasta and cheese that you have suggested will make it a very interesting appetizer.

Voting this up, interesting and of course sharing.

Tracy Lynn Conway from Virginia, USA on December 13, 2012:

Simple, easy and delicious. Thanks for the inspiration! That first photo really draws you in. Great hub!

Ms. Immortal from NJ on December 13, 2012:

Looks great! Thanks can't wait to make it.

sweetie1 from India on December 13, 2012:

Looks very easy to make and tasty to eat. Very easy instruction and ingredients are easily available. I am going to try it out soon. voting up and sharing.

Peggy Woods (author) from Houston, Texas on September 22, 2012:

Hi James,

Vegetables are so good for people to consume for good health reasons, and roasting them gives them a sweet concentrated flavor. Enjoy! and thanks for your comment.

James Timothy Peters from Hammond, Indiana on September 22, 2012:

I am going to start eating more vegetables...this looks amazing!

Great HUB!

Write On!

Peggy Woods (author) from Houston, Texas on May 16, 2012:

Hi Trish,

There is nothing easier than to roast up a pan or two of healthy vegetables. Your choice of veggies...your choice of seasonings...what could be more simple? Enjoy and thanks for your comment.

Tricia Mason from The English Midlands on May 16, 2012:

Hi :)

You make it sound so simple.

I'll have to try this :)

Peggy Woods (author) from Houston, Texas on January 09, 2012:

Hello WhiteOak,

I also love roasted vegetables and you are correct in that the flavors become intensified. Thanks for your comment and the link.

Eva Thomas from Georgia on January 09, 2012:

I went ahead and added this link to my Easy Freeze Entrees hub. This would make a great addition to some of my recipes and ideas. Your recipe sounds yummy! I really love roasted vegetables. By roasting vegetables their taste really intensifies which I really enjoy.

Peggy Woods (author) from Houston, Texas on December 09, 2011:

Hi JamaGenee,

Roasted vegetables take on a sweeter taste especially when partially carmelized. It also makes the house smell great if you like those flavors and scents. Nice time of year to be using the oven! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 09, 2011:

Hi SanneL,

You could mix a few roasted vegetables into an omelet and call it whatever meal you like...breakfast, brunch, lunch or dinner. There's your solution. Ha! Thanks for your comment.

Joanna McKenna from Central Oklahoma on December 08, 2011:

I'd decided I wasn't all that fond of eating the red and orange peppers in my fridge raw, but suspect I'll *love* them roasted. Thanks!

SanneL from Sweden on December 08, 2011:

Peggy, I'm drooling, and it's only seven o'clock in the morning!! I guess it's to early for dinner!?

Peggy Woods (author) from Houston, Texas on July 24, 2011:

Hi Billy,

You could probably roast vegetables on the hood of a car these days with the kind of temperatures we are having. Ha!

billyaustindillon on July 23, 2011:

Gives me some great ideas for another warm summer day again - thanks Peggy

Peggy Woods (author) from Houston, Texas on April 06, 2011:

Hi Ripplemaker,

This roasted vegetable recipe is a good one. Enjoy and thanks for the comment.

Michelle Simtoco from Cebu, Philippines on April 06, 2011:

yummy, yummy Peggy! I want to make this one too! :)

Peggy Woods (author) from Houston, Texas on March 21, 2011:

Hello KoffeeKlatch Gals,

Thanks for the votes and comment. I'm overdue in making more of these roasted vegetables. It really is a delicious recipe...and so good for one!

Susan Hazelton from Sunny Florida on March 20, 2011:

Peggy, I love recipes like this. Rated up, awesome and bookmarked.

Peggy Woods (author) from Houston, Texas on February 01, 2011:

Hi Cheryl,

As cold as it is predicted to be today some nice roasted vegetables in the oven would do three things. Provide healthy vegetables to eat, make a nice aroma in the house and help to heat the house. Sounds like a plan! Thanks for your comment on this delicious recipe that can be an appetizer or entree.

Cheryl J. from Houston, TX on February 01, 2011:

Thanks for sharing this delicious recipe on roasted vegetables. This is a great way to stay healthy and enjoy a variety of veggies.

Peggy Woods (author) from Houston, Texas on December 14, 2010:

Hello sherrylou57,

Obviously I agree with you about these roasted vegetables being delicious. Think I'll make some more today! Thanks for the comment.

sherrylou57 from Riverside on December 14, 2010:

peggy this is a very delicious hub about roasted vegetables. I love healthy veggies!!

Peggy Woods (author) from Houston, Texas on December 01, 2010:

Hi Tony,

Thanks for commenting on this recipe hub about roasted vegetables as an appetizer or entree. Hope you enjoy the new ideas. Love and peace to you!

Tony McGregor from South Africa on November 30, 2010:

I love roasted veggies and this has given me some new ideas to try. Thanks.

Love and peace


Peggy Woods (author) from Houston, Texas on October 12, 2010:

Hi DjBryle,

Enjoy this roasted vegetable recipe and try experimenting with other vegetables as well. I love what the roasting does to cauliflower for example. Thanks for the comment and votes!

DjBryle from Somewhere in the LINES of your MIND, and HOPEFULLY at the RIPPLES of your HEART. =) on October 12, 2010:

Hey, Peggy, I am hungry after reading your hub! THanks fo sharing... gotta go at the kitchen and try your recipe! lol! Voted up and useful! =)

Peggy Woods (author) from Houston, Texas on October 10, 2010:

Hello Sa`ge,

Good idea! Will have to roast some vegetables and toss them with quinoa and sprinkle them with chili powder. Sounds delicious! I also like spicy foods. Thanks!

Sa`ge from Barefoot Island on October 10, 2010:

This is another great recipe. I like roasting veggies then cooking quinoa sprinkle some chili powder toss well then add the veggies and toss again. I love spicy food :D Voted this up. :D so did the other :D aloha

Peggy Woods (author) from Houston, Texas on July 26, 2010:

Hi billyaustindillon,

Bell peppers and all kinds of other vegetables are great on the grill. Love 'em!

billyaustindillon on July 25, 2010:

Nice hub Peggy we roast a lot of Vegetables - especially on the grill in Summer. Those bell peppers are perfect grilled.

Peggy Woods (author) from Houston, Texas on May 05, 2010:

Hi loveofnight,

Love pesto! Your vegetable sandwich sounds like a good one! Thanks!

Loveofnight Anderson from Baltimore, Maryland on May 05, 2010:

one way that i like this recipe is to get you 2 slices of crusty bread/your favorite bread, add a nice layer of your homemade pesto sauce/store bought, top with your veggies and a leaf of lettuce for that clean crisp feel......this is a great summer sandwich.

Peggy Woods (author) from Houston, Texas on November 16, 2009:

Hi loveroflife,

This vegetable recipe that can be used as an appetizer or even become part of an entree is tasty and healthy as you indicated. We love it! Thanks for the comment.

loveroflife on November 16, 2009:

Looks like a tasty and healthy dish.

Peggy Woods (author) from Houston, Texas on September 15, 2009:

Hello bakerthelo,

Oh...I am so sorry that you cannot enjoy these. You are allergic to ALL fruits and vegetables? Have you consulted with an allergist? It must be tough avoiding all fruits and veggies because they are so often used in cooking other foods.

bakerthelo from Las Vegas on September 15, 2009:

I have always been envious of people who can eat fruits and vegetables, entirley because I am alergic to them. I wish I wan't though, that looks like another dish I can't ever get to enjoy

Peggy Woods (author) from Houston, Texas on September 10, 2009:

Hi Mardi,

We love feta cheese. Great idea! Will use it next time I roast some veggies. Thanks!

Mardi Winder-Adams from Western Canada and Texas on September 10, 2009:

Peggy, I love roasted vegetables and this is the perfect time of year to get the best! If you like feta cheese, add a few chunks and let it melt in - delicious as a side with roast pork or chicken. Think I will make some tonight.

Peggy Woods (author) from Houston, Texas on September 09, 2009:

Hi Pachuca213,

This vegetable recipe IS yummy! Had some just last night. If you try it, let me know what you think. Thanks.

Pachuca213 on September 08, 2009:

This looks absolutely yummy!

Peggy Woods (author) from Houston, Texas on September 01, 2009:

Hi shamelabboush,

Here is a napkin. LOL Glad you liked the looks of this vegetable appetizer / entree. I am going into the kitchen right now to make more!

shamelabboush on September 01, 2009:

Oh my, this looks DELICIOUS!!!!! Wow...I almost drooled... :)

Peggy Woods (author) from Houston, Texas on August 31, 2009:

Hi Pete,

It is so good! Think that I will make more today! Not surprised to hear that you also do a similar thing with your background. Thanks for the comment.

Pete Maida on August 31, 2009:

We do that sort of thing. We use it for our main vegetable and sometimes it will be part of an all vegetable night.

Peggy Woods (author) from Houston, Texas on August 31, 2009:

Hi Ethel,

What I really like about this vegetable recipe is the ease of making it. It is so versatile. Took that photo with my digital camera the last time I made it and had this thought to share it with others on hubpages. We love it!

Thanks for making the first comment.

Ethel Smith from Kingston-Upon-Hull on August 31, 2009:

Yummy. The first photo looks scrummy and has all of the ingredients that I love.

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