Oven Roasted Vegetable Recipes

Oven roasted vegetable recipes are easy.

Roasting mellows the intense flavors of some vegetables, like fennel or turnips for example, making them more palatable to sensitive palates.

Time saver tip: For easy cleanup use a piece of unbleached parchment paper on the baking sheet.

oven roasted vegetable recipes

Oven Roasted Vegetable Recipes
Tuscan Roasted Vegetables
Serves 4 - 6

Use two baking sheets, and two shelves in the oven, to ensure you can roast all the vegetables in a single layer. Or with a small oven, roast one batch of vegetables at a time. These are great served hot, at room temperature, or chilled as part of a salad plate.

Ingredients:

¼ cup extra virgin olive oil
4 large garlic cloves – crushed and minced
1 medium eggplant – sliced lengthwise into 8 wedges, each wedge cut into 3 pieces
1 large red bell pepper – cut into bite size pieces
1 large fennel bulb – cut into 8 wedges, layers separated
1 medium red onion – cut into 8 wedges, layers separated
2 small to medium zucchini – sliced lengthwise into quarters, and then each quarter cut into 3 pieces
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
good grey sea salt & freshly ground pepper to taste

Preparation:

Preheat oven to 400F. Put all the vegetables in a large mixing bowl, sprinkle the thyme leaves in, and drizzle the olive oil over the mixture. Use your clean hands to mix the vegetables with the oil and herbs. Arrange the mixture on two baking sheets, spreading them in an even layer. Sprinkle salt and pepper over the vegetables and place in the oven. Roast vegetables for 15 – 20 minutes, or until the eggplant is tender when pricked with a knife. Remove from the oven and serve immediately, or let them cool for later use.

To serve these vegetables as a salad, arrange some lettuce leaves on a serving dish, top with the vegetables, and make a dressing by whisking together the following: 1 ½ tablespoons apple cider vinegar, 3 tablespoons extra virgin olive oil, 1 tablespoon fresh chopped parsley, scallion or chives. Use a spoon to drizzle the dressing over the vegetables and serve at once.

Variation:

Grill the vegetables for a special treat.

Oven Roasted Vegetable Recipes
Roasted Asparagus with Garlic
Serves 3 - 4

Ingredients:

1 lb fresh asparagus – tough ends trimmed and peeled
4 large cloves garlic – crushed and minced
4 tablespoons extra virgin olive oil
4 tablespoons water
good grey sea salt & freshly ground pepper to taste

Preparation:

Preheat oven to 400F. Arrange asparagus in a large baking dish in a single layer. Add the garlic and olive oil and use your fingers to coat the asparagus. Pour in the water. Roast for 20 - 30 minutes, depending on size of the stalks, or until asparagus is tender but still bright green. Season to taste with salt & pepper and serve hot or at room temperature.

Variations:

Add some lemon zest, orange zest, or minced sun-dried olives as a garnish.

Serve with homemade mayonnaise or aioli.

Try grilling the asparagus instead of roasting it.

Use coconut oil in place of the olive oil.

Oven Roasted Vegetable Recipes
Oven Roasted Tomatoes
Serves 4

For a dynamic presentation and a nice flavor compliment, serve the roasted tomatoes and some steamed, buttered spinach as dual side dishes with simply prepared chicken or fish.

This is one of the most versatile oven roasted vegetable recipes: try pureeing the tomatoes with a bit of olive oil or chicken stock for a great sauce!

Ingredients:

4 medium size ripe tomatoes – cut in half
4 tablespoons extra virgin olive oil
2 tablespoons fresh chopped herbs (oregano, margoram, parsley, thyme or rosemary are all good choices)
good grey sea salt and freshly ground pepper to taste

Preparation:

Preheat oven to 350F. Place tomatoes in a baking dish, cut sides facing up. Drizzle the oil over tomatoes, sprinkle the herbs on top and bake for 30 - 40 minutes, or until they are very tender. Serve warm or at room temperature, seasoned with salt and pepper to taste.

Variation:

Use a variety of little tomatoes, and reduce cooking time by half.

Oven Roasted Vegetable Recipes
Oven Roasted Turnips
Serves 3 – 4

These are good served as a side dish with a burger, hot off the grill. They're also nice with roasted chicken.

Ingredients:

3 medium turnips – cut into bite size chunks, or french fry shape
2 tablespoons extra virgin olive oil or melted clarified butter
good grey sea salt and freshly ground pepper to taste

Preparation

Preheat oven to 350F. Wash and chop the turnips. Put them in a mixing bowl and drizzle the oil or butter in. Toss well to coat. Spread turnips on a baking sheet and sprinkle with salt and pepper. Roast for 30 – 40 minutes or until somewhat browned and tender when pricked with a knife.


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