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4 from 2 votes

Roasted Vegetables Recipe

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Author: Robyn Stone | Add a Pinch


  • 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 425ยบ 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.