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Lately, I’ve been craving fresh vegetables. Like these roasted vegetables or those that I piled onto my Greek Salad I talked about yesterday.

Roasted Vegetables |
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And when I say craving, I mean craving!

I stopped by the grocery store today to pick up a few things to make supper for my sister-in-law, Cindy, and her family since she’s not been feeling well lately. We’d been talking about roasted vegetables last week when we were all on Spring Break together, and I knew these were something that she loved, too.

Maybe that’s what planted the seed in my mind.

Roasted Vegetables |

Cindy told me how our friend Linda cuts up all of her vegetables, coats them in a delicious blend of olive oil, salt, pepper, and different spices and then lets them marinate overnight in a zip top bag before roasting them. They are scrumptious that way, but when you are feeling under the weather, spices aren’t really at the top of the list of things you want to eat. At least not for me, that is.

So, I went with the simplest form of these roasted vegetables you can muster. It’s the version that my son gobbled up when he was two and still to this day loves when I serve them.

Roasted Vegetables |

Here’s how I make these roasted vegetables. The possibilities are endless.

4 from 2 votes

Roasted Vegetables Recipe

Side Dish 30 mins

Prep Time 10 mins
Cook Time 20 mins
Servings 6
Course Side Dish
Cuisine American
Author Robyn Stone | Add a Pinch
Roasted Vegetables make a delicious, quick-fix side dish or can become the star of the meal. The possibilities with these roasted vegetables are endless.


  • 3 medium zucchini cut into 1 – 1 1/2-inch pieces
  • 6 medium summer squash cut into 1 – 1 1/2-inch pieces
  • 1 medium onion cut into 1-inch pieces
  • 1 green pepper cut into 1 – 1 1/2-inch pieces
  • 1 red pepper cut into 1 – 1 1/2-inch pieces
  • 1 yellow pepper cut into 1 – 1 1/2-inch pieces
  • 1 pint whole mushrooms cut in half
  • olive oil
  • salt and pepper to taste


  • Preheat oven to 425º F.
  • Wash and dry all vegetables. Brush mushrooms to remove any dirt or debris. Cut vegetables into consistently sized pieces, using suggestions from ingredients listing.
  • Toss vegetables onto large, low-rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and ground black pepper. Gently toss all vegetables to make sure they are well-coated with the olive oil and salt and pepper.
  • Place baking sheet pan into the oven, roast until desired amount of tenderness and carmelization has occurred.
  • Remove from the oven and serve warm.

Nutritional Information

Calories: 88kcal | Carbohydrates: 17g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 1165mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1322IU | Vitamin C: 132mg | Calcium: 57mg | Iron: 2mg

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Robyn xoxo

If you enjoy this roasted vegetables recipe, you’ll also love:

Mushroom Saute
Oven Roasted Squash Recipe
Oven Roasted Asparagus Recipe
Slow Cooker Vegetable Soup Recipe
Baked Asparagus with Parmesan Recipe


Vegetable Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Another great idea. Loved these and served them to my guests, and there were no vegetables left over by the end of the meal.

  2. 5 stars
    The best way to experience vegetables roasted has got to be my favorite. That is an excellent tutorial for those who are used to eating boiled, over-cooked and mushy veggies. So yummy!

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