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

Updated on May 25, 2017

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 or when one finds a sale price on certain vegetables in the produce section of a store; this easy recipe can be utilized for maximum benefit. Roasting can bring out the natural sweetness of vegetables and be a delicious compliment 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?

4.9 stars from 7 ratings of Oven Roasted Vegetables


  • 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 and 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 ) and then lay them out 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 as to 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.

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!

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© 2009 Peggy Woods

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    • Peggy W profile image

      Peggy Woods 23 months ago from Houston, Texas

      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. :)

    • peachpurple profile image

      peachy 23 months ago from Home Sweet Home

      I love grilled brinjals, soft and tasty

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      Hello IslandBites,

      Enjoy with my blessings! :))

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      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 W profile image

      Peggy Woods 2 years ago from Houston, Texas

      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.

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