Roasted Mixed Vegetables

Roasted Mixed Vegetables
Prep time: 
Cook time: 
Total time: 
  • 1 large red onion, sliced or 4 shallots
  • 1 red bell pepper, sliced
  • 1 yellow squash, sliced
  • 1 zucchini squash, sliced diagonally
  • 2 cups cherry tomatoes
  • 4 - 8 garlic cloves, in paper
  • 1 teaspoon dried thyme, basil or rosemary
  • ¼ - ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  1. Preheat oven to 400 degrees.
  2. Put all the ingredients, except for the balsamic vinegar, together in a baking pan and cook for about 1 hour.
  3. Sprinkle with balsamic vinegar.


Oven roasting is a simple, no fuss way to intensify the flavor of vegetables and it is a method that works well for just about every variety.

Most vegetables can be roasted following these same directions but keep in mind a few tips:

Never crowd the pan; make sure there is room between the vegetables or they will steam rather than roast.

If you are roasting several different kinds at once, keep in mind the cooking times of each.

Compact vegetables, like carrots, potatoes, most winter squash (except for zucchini) and fennel will need to be cubed and will take a little longer to cook.

Watery vegetables, like asparagus, tomatoes and zucchini, will take less time.

If you add fresh herbs, add them the last 5 minutes or after the vegetables are fully cooked.

The smaller you cut the pieces, the shorter the cooking time.