oven roasted vegetables

★★★★★ 7
a 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, just 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 warmed in the oven. Delish!

— The Test Kitchen @kitchencrew
★★★★★ 7
serves Group
prep time 15 Min
cook time 40 Min
method Roast

Ingredients For oven roasted vegetables

  • 1/4 c
    olive oil, extra virgin
  • 1
    bunch asparagus
  • 1
    bunch broccoli
  • 2-4
    yellow squash
  • 2-4
    zucchini squash
  • 1
    medium onion
  • 1
    bell pepper
  • 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.
    Prepare the broccoli and asparagus. Wash and cut up the squashes. Cut the onion and bell pepper into long thin strips. Put all the veggies into a large mixing 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 veggies and toss to coat well. Line a cookie sheet with foil. Spray with canola cooking spray, lightly. Add the veggies, spreading evenly onto the pan, and cover with another sheet of foil.
  • A serving tray of Oven Roasted Vegetables.
    Bake at 350 for about 30 minutes and begin checking for desired tenderness.