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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.)
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.
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.
So, here’s the plan. The first night, make this recipe and serve 1/3 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.
More Must Try Roasted Vegetable Recipes
- Roasted Potatoes and Broccoli
- Roasted Broccoli and Cauliflower
- Garlic Parmesan Brussels Sprouts
- Italian Roasted Potatoes
Oven Roasted Vegetables
Video
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
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 1/2 of thyme leaves over the top; drizzle with oil and season lightly with salt and pepper.
- Spread 1/2 of onion slices, separated into rings over potatoes; sprinkle 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This would be my new favourite lunch recipe, Marissa! Can I use cherry instead of large tomatoes?
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!
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.
haha, thanks so much Ben! That bruschetta you described sounds amazing!!
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!!!
Yay! Thank you, Katherine!
You can never go wrong with oven roasted veggies Marissa! Love how easy and delicious this dish is!
I agree, Mary Ann! Thank you, my friend!
This vegetable bake looks delicious, Marissa! I love the ideas using the leftovers too!
Thanks so much, Sabrina!
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!
woohoo! That’s awesome, Kathleen. Thanks so much for coming back to tell me. xoxo
There are few good looking veg dishes out there and yours is gorgeous! Pinned it to try later 🙂
Thank you, Muna!
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! 🙂
Awesome, Kathleen! Saw your photo on Twitter this morning – yours turned out beautifully! We’re on day three today having the minestrone for lunch. 🙂
This vegetable bake is so healthy and looks totally delicious- I love the summer squash and pecorino 🙂
Thanks, Medha! Pecorino is definitely a favorite in our house – love that nutty sharp flavor.
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!
Yeah, ‘casserole’ and ‘moist’ – ugh… 🙂 Thanks, Cheyanne! xo
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!
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.
Hi Marissa! Your comment makes my heart happy! 🙂
Delicious recipe! I have to try it, we have a garden and now there are a lot of vegetables everyday!
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!
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! 😀