Oven Roasted Vegetables

These Oven Roasted Vegetables have become one of my favoured ways to incorporate vegetables into my diet. Easy to make and delicious, this dish is versatile (you choose your vegetables and flavourings) and is a great alternative to salads.

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On a recent trip to Kenya, I was pleasantly surprised to see roasted or grilled vegetables (and sauteed green, but that is another post) being served in the buffet for every meal. I quite enjoyed them through the 10-day trip and have now tried to include them in my diet at least 3 to 4 times a week.

Why Vegetables Could You Roast?

Well, I have used pumpkin/butternut squash, brinjal/aubergine, mushrooms, baby corn, zucchini, broccoli, bell peppers, beet, potato, sweet potato, broccoli, cauliflower, carrots, cherry tomatoes, and onions so far!

What Do Have to Do to Get the Perfect Roasted Vegetables?

• To get crisp roasted vegetables, roast the vegetables:
  • in an oven at a high temperature of 200C (400F) for about 15 to 20 minutes.
  • use enough oil (any cooking oil will do, though I am partial to Olive Oil) to ensure all vegetables are well-coated, but not so much that they are oily.
  • toss vegetables with high water content (Zucchini, Pumpkin, Brinjal/Aubergine, Onion, etc.) in oil and salt just before you roast them or they have a tendency to become soggy.
• Root vegetables such as potatoes, sweet potatoes, and beet need a bit more time to cook, and so I start roasting them first. After a few minutes, I add vegetables with more water content (for example, Zucchini and Tomatoes).
• I prefer cherry tomatoes as I can roast them whole. Using regular tomatoes means cutting them and the juices tend to make the roasted vegetables a bit soggy.
• Midway through the roasting you may want to flip the vegetables over or then move them around in the tray to ensure even roasting.
• I add just a bit of salt and pepper powder as seasoning to the oil before tossing the vegetables in it. I sometimes sprinkle Paprika over the roasted vegetables.

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How to Make Roasted Vegetables

This recipe uses Baby Potatoes, Baby Corn, Zucchini, and Carrots as I had these vegetable on hand.

1. Pre-heat the oven to 200 C  (400F).
2. Roasting the Baby Potatoes
   1. In a bowl, mix 1 tsp olive oil, 1/8 tsp pepper powder, and some salt.
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   2. Wash and dry 6 baby potatoes (~75 gms).
   3. Cut the baby potatoes in half.
   4. Toss the baby potatoes in the seasoned olive oil till they are well-coated with oil.
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   5. Place the coated baby potatoes on a baking tray.
   6. Roast the potatoes in an oven at 200C (400F) for 5 to 7 minutes.
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3.  Adding All Other Vegetables
   1. Peel and chop a medium-sized carrot (~75 gms) into 1/4″ discs. I also cut the discs in half.
   2. Peel and chop a medium-sized Zuccini (~150 gms) into 1/4″ discs.
   3. Cut the 3 to 4 baby corn (~75 gms) into 1/2″ pieces.
   4. To the bowl used earlier, add 1 tsp oil, 1/8 tsp pepper, and some salt. 
   5. Add the Zucchini, Baby Corn and Carrots, and toss the vegetables till they are well-coasted with oil.
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   6. After 5 to 7 minutes, when the potatoes have just started to brown, take the tray out of the oven and add all the other vegetables. Ensure that the vegetables are well-spread out on the tray to ensure even baking.Pin
   7. Return the tray to the oven and roast the vegetables for 10 to 15 minutes at 200C.
      • Keep checking on the vegetables to ensure they are not browning to rapidly.
      • After about 7 to 8 minutes, you may want to flip the vegetables over or them move them about in the baking tray to ensure even roasting.
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   8. When the vegetables are turning brown around the edges, take them out from the oven.
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   9. Serve the roasted vegetables immediately.

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Recipe for Oven Roasted Vegetables

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Oven Roasted Vegetables

Aruna

I love Oven Roasted Vegetables and try to include these delicious and healthy addition in as many meals as possible in the week. In fact, I sometimes eat Oven Roasted Vegetables as a light meal; especially dinner.

The best part about this dish is that there are a whole lot of vegetables that you could include and so I mix and match vegetables to get a different variation of Oven Roasted Vegetables and stave off boredom.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Brunch, Lunch, Side

Cuisine Gluten Free, Vegan, Vegetarian

Servings 1 Person

Calories 260 kcal

Equipment

• Bowl
• Spoon
• Baking Tray
• Oven
• Chopping Board
• Knife
• Peeler

Ingredients

  

1x2x3x

• 75 gms Baby Potatoes
• 75 gms Baby Corn
• 75 gms Carrot
• 150 gms Zucchini

For Seasoning

• 2 tsp Olive Oil
• 1/4 tsp Pepper Powder
• 1/4 tsp Paprika
• Salt to Taste

Instructions

 

• Pre-heat the oven to 200 C  (400F).

Roasting the Baby Potatoes (See Notes)

• In a bowl, mix 1 tsp olive oil, 1/8 tsp pepper powder, and some salt.
• Wash and dry 6 baby potatoes (~75 gms).
• Cut the baby potatoes in half.
• Toss the baby potatoes in the seasoned olive oil.
• Place the coated baby potatoes on a baking tray.
• Roast the potatoes in an oven at 200C (400F) for 5 to 7 minutes.

Adding All Other Vegetables (See Notes)

• Peel and chop a medium-sized carrot (~75 gms) into 1/4″ discs. I also cut the discs in half.
• Peel and chop a medium-sized Zuccini (~150 gms) into 1/4″ discs.
• Cut the 3 to 4 baby corn (~75 gms) into 1/2″ pieces.
• To the bowl used earlier, add 1 tsp oil, 1/8 tsp pepper, and some salt.
• Add the Zucchini, Baby Corn and Carrots, and toss the vegetables till they are well-coasted with oil.
• After 5 to 7 minutes, when the potatoes have just started to brown, take the tray out of the oven and add all the other vegetables.

  Ensure that the vegetables are well-spread out on the tray to ensure even baking.
• Return the tray to the oven and roast the vegetables for 10 to 15 minutes at 200C.
• Keep checking on the vegetables to ensure they are not browning to rapidly.
• After about 7 to 8 minutes, you may want to flip the vegetables over or them move them about in the baking tray to ensure even roasting.
• When the vegetables are turning brown around the edges, take them out from the oven.
• {Optional} Sprinkle 1/4 tsp Paprika Powder over the roasted vegetables.
• Serve the roasted vegetables immediately.

Notes

• Potatoes need more cooking time and so start roasting them first and then add other vegetables after about 5 to 7 minutes.
• I peel and chop other vegetables as the potatoes are roasting. I do this because water-based vegetables such as Zucchini and Onion tend to become soggy if tossed in oil and salt and set aside. 

Nutrition

Calories: 260 kcalCarbohydrates: 41 gProtein: 7 gFat: 10 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 6 gSodium: 2395 mgPotassium: 1133 mgFiber: 7 gSugar: 11 gVitamin A: 13483 IUVitamin C: 51 mgCalcium: 63 mgIron: 2 mg

Keyword Grilled Vegetables, Oven Roasted Vegetables, Roasted Vegetables

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!