Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 1/2 cup extra-virgin olive oil (or more); 1 pound Yukon Gold potatoes (sliced 1/4 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 1/4 inch thick)

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

Gluten Free Paleo Vegetarian Mediterranean

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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.

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.

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

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