Real Recipes From Real Home Cooks ®

oven roasted vegetables

(7 ratings)
Blue Ribbon Recipe by
Debbie Bankston
Preston, GA

We have begun to eat healthier meals in the past year and this is the best veggie dish ever. It goes with just about anything. You can make smaller portions simply by cutting down all the amounts or omitting things you don't like.

Blue Ribbon Recipe

These oven roasted vegetables smell heavenly while cooking! The asparagus and broccoli stay a nice, bright green and make for an impressive presentation. These would go great with just about any entree. And, the leftovers the next day were really good when warmed in the oven. Delish!

— The Test Kitchen @kitchencrew
(7 ratings)
yield serving(s)
prep time 15 Min
cook time 35 Min
method Roast

Ingredients For oven roasted vegetables

  • 1
    head broccoli
  • 1
    bunch asparagus
  • 2-4
    yellow squash
  • 2-4
    zucchini squash
  • 1
    medium onion
  • 1
    bell pepper
  • 1/4 c
    olive oil, extra virgin
  • 1/2 tsp
    garlic powder
  • 1 tsp
    chili powder
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
  • 1/2 tsp
    white pepper
  • or any other seasonings or spices of your choice

How To Make oven roasted vegetables

  • Vegetables and marinade prepped.
    Preheat the oven to 350 degrees F. Prepare the broccoli and asparagus. Wash and cut up the squash. Cut the onion and bell pepper into long, thin strips. Add all the vegetables to a large mixing bowl. In a separate bowl, mix the olive oil and all the seasonings with a whisk to incorporate them well.
  • Baking sheet with vegetables covered with foil in the oven.
    Pour the oil mixture over the vegetables and toss to coat them well. Line a cookie sheet with foil. Spray lightly with canola cooking spray. Spread the vegetables evenly over the pan and cover with another sheet of foil.
  • A serving tray of Oven Roasted Vegetables.
    Bake about 30 minutes. Check for desired tenderness, baking a little longer if necessary.