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    Recipes » Side Dish

    Oven Roasted Vegetables

    Published: Sep 5, 2017 · Modified: May 20, 2019 by Marissa Stevens · 28 Comments

    Gluten FreePaleoVegetarianMediterranean

    This post may contain affiliate links.

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    a medley of vegetables roasted in a red baking dish

    Oven Roasted Vegetables are a wonderful way to make the most of seasonal vegetables at their peak! Roast a large batch and you have the start of three meals. With the leftovers, make simple and delicious dishes like frittata and minestrone soup. (For a fall / winter roasted vegetable recipe click here.)

    Oven Roasted Vegetables Served with a spatula

    I don't know about you, but by early August I start losing my sense of propriety at the farmer's market. There are only two people who live in our home (which Keith reminds me of occasionally when I show up with bursting bags of vegetables and fruit). I see all of those shiny colors, think of all of those wonderful flavors, and I. Just. Can't. Stop.

    But sometimes lunacy can inspire great things, like these oven roasted vegetables.

    Oven Roasted Vegetables in a baking dish

    I started making this dish in 2010 from a recipe in the August issue of Food and Wine magazine. I had to switch the name and am calling it a bake because I can't stand the word 'casserole'. But you can call it that if you must. 🙂 Over the years it's evolved - read: gotten bigger with a larger variety of vegetables.  And here's the best part, you start with this recipe and end up with three dinners and maybe a few lunches too.

    You'll be doing a lot of slicing to put this dish together and I highly recommend using a mandolin if you have one. I use an extra-wide Benriner that I love, and fear. It has the words 'watch your fingers' molded into the plastic for good reason.

    oven roasted vegetables served on a white plate

    So, here's the plan. The first night, make this recipe and serve ⅓ of it as a side dish with something you've grilled or just with a fried egg on top. Separate the leftovers equally into two containers. If you're feeling ambitious, put a pound of cannellini beans on to soak - using the salt soak method I described in this recipe: Tuscan White Bean Soup. You'll use 2 cups of them in the soup you'll make on day three and freeze the rest. (They freeze beautifully.)

    On night two, you'll make Roasted Vegetable Frittata. In addition to your leftovers, you'll need 10 eggs, some milk, and four ounces of mozzarella or cheddar cheese. And, if you like, a green salad.

    Roasted Vegetable Frittata

    On the third night, you'll make Roasted Vegetable Minestrone.  To the leftovers you'll add broth or water, a bunch of kale, a few carrots, and you'll top it with shaved Parmigiano-Reggiano cheese.

    Roasted Vegetable Minestrone

    So get thee to a farmer's market (or grocery store) and buy some veggies.

    More Must Try Roasted Vegetable Recipes

    • Roasted Potatoes and Broccoli
    • Roasted Broccoli and Cauliflower
    • Italian Roasted Potatoes

    Recipe Video

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    Oven Roasted Vegetables

    Marissa Stevens
    This dish lays the foundation for 3 dinners and maybe a few lunches too!
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 25 mins
    Course Main Course
    Cuisine Italian
    Servings 8 people
    Calories 256 kcal

    Ingredients
      

    • ½ cup extra-virgin olive oil or more
    • 1 pound Yukon Gold potatoes sliced ¼ inch thick
    • 3 cloves garlic minced
    • 2 tablespoons fresh thyme leaves divided
    • 1 medium onion thinly sliced, divided
    • 4 ounces grated Pecorino Romano cheese divided
    • Salt and freshly ground pepper
    • 1 red bell pepper thinly sliced
    • 2 large tomatoes thinly sliced
    • 4 zucchini sliced ¼ inch thick

    Instructions
     

    • Preheat the oven to 350°F.
    • Coat a large (3-quart) glass baking dish with olive oil.
    • Spread the potatoes over the bottom in an even layer. Sprinkle garlic and ½ of thyme leaves over the top; drizzle with oil and season lightly with salt and pepper.
    • Spread ½ of onion slices, separated into rings over potatoes; sprinkle ½ of the grated pecorino cheese; drizzle with oil and season lightly with salt and pepper.
    • Arrange red pepper and tomato slices in an even layer over the onion, drizzle with oil, sprinkle with remaining thyme leaves and season lightly with salt and pepper.
    • Arrange remaining onion slices, separated into rings over the tomatoes.
    • Top onion with zucchini and yellow squash in an even layer; drizzle with oil and season lightly with salt and pepper. Sprinkle with remaining cheese.
    • Cover the dish with foil and bake for 1 hour.
    • Increase the oven temperature to 400°F. Uncover the casserole and bake for about 15 minutes longer, until the vegetables are tender and lightly brown on top. Let stand 10 minutes and serve warm.

    Nutrition

    Calories: 256kcalCarbohydrates: 18gProtein: 8gFat: 18gSaturated Fat: 4gCholesterol: 15mgSodium: 185mgPotassium: 681mgFiber: 4gSugar: 5gVitamin A: 1184IUVitamin C: 58mgCalcium: 191mgIron: 2mg
    Keyword healthy, meal planning, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Side Dishes

    • Garlic Butter Mushrooms
    • Roasted Potatoes and Brussels Sprouts
    • Garlic Butter Sauce for Seafood
    • Roasted Green Beans and Potatoes

    Reader Interactions

    Comments

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      Recipe Rating




    1. Kimberly Davis says

      September 29, 2018 at 6:36 pm

      We are having this for dinner tonight — with flank steak.

      Reply
      • Marissa says

        October 01, 2018 at 9:02 am

        Perfect pairing, Kim! Hope you loved it! 🙂

        Reply
    2. Agness of Run Agness Run says

      September 15, 2017 at 6:15 am

      This would be my new favourite lunch recipe, Marissa! Can I use cherry instead of large tomatoes?

      Reply
    3. David @ Spiced says

      September 14, 2017 at 4:58 am

      We try to include veggies with dinner every night, and I love roasting summer veggies...it's such an easy and delicious way to prepare them! I love the addition of potatoes in this version, though. I totally need to grab some potatoes at the store this week. This looks delicious!

      Reply
    4. Ben | Havocinthekitchen says

      September 12, 2017 at 10:41 am

      Beautiful casse...I mean roasted vegetables, Marissa!:) Roasted veggies are one of my favorite summer meals (I do like them all year round, but summer vegetables have a special place). One of my favorite options - bruschetta with vegetables, herbs, and some cheese (like feta) sprinkled over it.

      Reply
      • Marissa says

        September 13, 2017 at 11:37 am

        haha, thanks so much Ben! That bruschetta you described sounds amazing!!

        Reply
    5. Katherine | Love In My Oven says

      September 05, 2017 at 7:32 pm

      Bake sounds much better than casserole, haha. I love your 3 day plan! I'm heading to a giant produce sale this weekend so I know I'll have this in mind when I'm stocking up!!!

      Reply
      • Marissa says

        September 13, 2017 at 11:36 am

        Yay! Thank you, Katherine!

        Reply
    6. Mary Ann | The Beach House Kitchen says

      September 05, 2017 at 6:16 pm

      You can never go wrong with oven roasted veggies Marissa! Love how easy and delicious this dish is!

      Reply
      • Marissa says

        September 13, 2017 at 11:36 am

        I agree, Mary Ann! Thank you, my friend!

        Reply
    7. Sabrina says

      August 18, 2016 at 6:37 pm

      This vegetable bake looks delicious, Marissa! I love the ideas using the leftovers too!

      Reply
      • Marissa says

        August 22, 2016 at 2:20 pm

        Thanks so much, Sabrina!

        Reply
    8. Kathleen | Hapa Nom Nom says

      August 08, 2016 at 4:22 pm

      I just made this yesterday and I've already eaten my way half way through the entire pan! And I'm the only one home this week! I have to make sure I leave enough leftover to make the frittata! An excellent dish, Marissa! It's certainly helping with my veggie craving!

      Reply
      • Marissa says

        August 08, 2016 at 4:27 pm

        woohoo! That's awesome, Kathleen. Thanks so much for coming back to tell me. xoxo

        Reply
    9. Muna Kenny says

      August 06, 2016 at 6:27 pm

      There are few good looking veg dishes out there and yours is gorgeous! Pinned it to try later 🙂

      Reply
      • Marissa says

        August 08, 2016 at 12:21 pm

        Thank you, Muna!

        Reply
    10. Kathleen | Hapa Nom Nom says

      August 06, 2016 at 5:11 pm

      I LOVE this! I have been on a veggie kick recently - I seriously can't get enough fruits and veggies! The problem is, is that I've been on this kick long enough that I've kinda gone through my whole repertoire of veggie dishes and now I'm getting bored, but still want more veggies! I absolutely love all 3 of these dishes! I will get thee to the farmers market tomorrow! 🙂

      Reply
      • Marissa says

        August 08, 2016 at 12:22 pm

        Awesome, Kathleen! Saw your photo on Twitter this morning - yours turned out beautifully! We're on day three today having the minestrone for lunch. 🙂

        Reply
    11. Medha says

      August 04, 2016 at 3:13 pm

      This vegetable bake is so healthy and looks totally delicious- I love the summer squash and pecorino 🙂

      Reply
      • Marissa says

        August 08, 2016 at 12:23 pm

        Thanks, Medha! Pecorino is definitely a favorite in our house - love that nutty sharp flavor.

        Reply
    12. Cheyanne @ No Spoon Necessary says

      August 04, 2016 at 1:52 pm

      5 stars
      Hahahaha, we are TOTALLY cut from the same cloth, Marissa! I forget there are only 2 people in our house and I hate the word casserole! Bake just sounds so much better!! And I LOOOOVE this one! Such a great way to celebrate summers bounty.. and a fabulous way to use up the produce spilling out of my fridge! 😉 The addition of thyme and pecorino is wonderful! I absolutely NEED to make this!! Cheers, friend!

      Reply
      • Marissa says

        August 08, 2016 at 12:23 pm

        Yeah, 'casserole' and 'moist' - ugh... 🙂 Thanks, Cheyanne! xo

        Reply
    13. Dorothy Dunton says

      August 04, 2016 at 1:11 pm

      Hi Marissa! What a lovely, versatile dish! I love all the vegetables in this and yes the produce stands are a downfall for me, as well as things on sale at the store! Nothing better than summer's bounty! We are pigging out on corn,new potatoes and tomatoes right now!

      Reply
      • Marissa says

        August 08, 2016 at 12:24 pm

        Us too, Dorothy! The corn has been so good this year. A while ago I remember you saying that you're practically a vegetarian in the summer with so much amazing produce available and I thought of you while making this.

        Reply
        • Dorothy Dunton says

          August 09, 2016 at 3:43 pm

          Hi Marissa! Your comment makes my heart happy! 🙂

          Reply
    14. giovibi says

      August 24, 2013 at 12:59 am

      Delicious recipe! I have to try it, we have a garden and now there are a lot of vegetables everyday!

      Reply
    15. Paula @ Vintage Kitchen Notes says

      August 23, 2013 at 11:45 am

      I thought the same thing when last summer was ending, I was an uncontrollable buyer in the market! I was actually happy to see fall come because it was getting so out of control. This three recipes in one would make my mother so proud. She was the queen of leftover frittatas! The minestrone is amazing Marissa!

      Reply
    16. Lorraine @ Not Quite Nigella says

      August 23, 2013 at 12:49 am

      Hehe Marissa I'm the same when I go to the market! I buy so many bags that I can barely carry them! 😛 What a great idea for all of those tasty veggies! 😀

      Reply

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