Oven Roasted Vegetables Quick Dinner Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I will show you my oven roasted vegetables recipe in this post.
I really like to prepare vegetables in the oven.
The vegetables are on the plate in less than 35 minutes and only 10 minutes of preparation time.
The oven vegetables are suitable as a vegan main course.
I like to serve the grilled vegetables with various dips and cold sauces.
You will find ideas for this in the article.
For meat eaters, the vegetables are a quick and convenient side dish.
I welcome remarks and comments. Feel free to share this guide with your friends.
Table of Contents
- 1. Recipe Oven Roasted Vegetables
- 2. Calories and Nutritional Values
- 3. Easy Step-By-Step Preparation Of Oven Roasted Vegetables
- 4. Tips From the Chef For Delicious Oven Roasted Vegetables
- 5. Herbs and Spices for Oven Roasted Vegetables
- 6. Dips And Sauces For Oven Roasted Vegetables
- 7. More New Ideas For Pan And Oven
1. Recipe Oven Roasted Vegetables
Below you will find the step-by-step instructions.
Enjoy your meal! Note the other tips after the recipe.
You can send me cooking questions at the bottom of the page using the comment function.
Oven Roasted Vegetables
Cooked, photographed and written down by chef Thomas Sixt.
Easy instructions for preparing roasted vegetables in the oven.
|4||Pieces||bell peppers, red, green, yellow (red and yellow peppers)|
|2||Pieces||glove of garlic|
|1||tsp||thyme (or fresh)|
–> Preheat the oven for hot air at 220°C.
–> Wash and dry the vegetables, then cut into small pieces.
–> Quarter or eighth the potatoes with skin,
–> Quarter and deseed the peppers,
–> Peel and halve the shallots,
–> Cut zucchini into slices,
–> Halve and peel the garlic cloves,
–> Leave the cocktail tomatoes whole,
–> Halve or quarter the mushrooms.
–> Place all the vegetables on a baking tray lined with parchment paper or in a roast pan.
–> Season the vegetables with salt, pepper and thyme, baste with a little olive oil.
-> Put the vegetables in the oven and bake for about 35 minutes at 200-220°C
–> Take the vegetables out of the oven, arrange them on warmed plates and serve with the dips or cold sauces.
2. Calories and Nutritional Values
3. Easy Step-By-Step Preparation Of Oven Roasted Vegetables
I prepare my vegetables in the oven at a temperature of 220 °C hot air.
Please preheat the oven first, then start preparing the vegetables.
Rinse the vegetables quickly under cold running water, dry them and then prepare them.
When shopping, it is best to choose small potatoes or cut large potatoes into quarters or eighths.
“Use small potatoes for the oven vegetables, they look delicious and the quartered, small potatoes cook optimally in a short time.”Shopping tip from chef Thomas Sixt
4. Tips From the Chef For Delicious Oven Roasted Vegetables
Here are the most important tips:
- Choose a relatively high temperature so the vegetables cook quickly and brown tasty.
- Cut hard vegetables such as potatoes and carrots as small as possible so that the vegetables can cook well in the short time (35 minutes) in the oven.
- The vegetables should only be slightly on top of each other so that they can brown evenly.
Now cut the vegetables into bite-sized and neat pieces, place the vegetables on a baking tray lined with baking paper or use a coated oven dish or an enamelled roast pan.
Don’t forget to season the vegetables before they go into the preheated oven.
Take a look at my recipe for pumpkin from the oven when you get a chance.
There I show the preparation on the baking sheet with all kinds of different, creative additions.
5. Herbs and Spices for Oven Roasted Vegetables
Herbs are a great companion and bring an exciting, fresh and fine aroma to the vegetables.
I like it Mediterranean:
My favorite herbs are thyme and rosemary dried or fresh and fresh sage.
I also add one or two peeled garlic cloves to flavor it.
Dried herbs are very suitable and also practical because they are usually available in the kitchen cupboard. Otherwise, I can recommend frozen herbs.
Another note about basil: Basil leaves are unsuitable as an accompaniment, for cooking in the oven, the fine leaves only dry up and do not taste good.
Either fry the basil leaves briefly, then you can serve them with crispy herb chips as a highlight.
When it comes to spices , I keep it short and sweet in this recipe:
Ancient salt or Himalayan salt , black or white pepper , preferably fresh from the mill.
“Fried, crispy basil chips taste delicious with grilled vegetables”Dip tip from chef Thomas Sixt
6. Dips And Sauces For Oven Roasted Vegetables
I would also like to recommend pesto made from basil and wild garlic pesto.
Of course I have another surprise for you, an absolutely cold trend dip, is the carrot green pesto .
Please try it out!
Hummus, tomato chutney or a herb dip. Look at my recipe for cold sauces based on mayonnaise
Look at the recipe for 5 quick, cold barbecue sauces , there you will find the right suggestions.
7. More New Ideas For Pan And Oven
Pumpkin in the oven
Asparagus in the oven
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!
Thanks for the nice instructions and ideas on how to prepare and plate them.
I prepared the vegetables yesterday and they turned out perfectly.
I especially like your pesto variations.
I have never heard of carrot green pesto and I would like to try that soon.
Love greetings Erin
great tutorial with many photos.
thank you very much for the good tips and combination suggestions.
Oven vegetables are really great:
So easy to make, healthy and delicious!
A good option if you want to eat lighter and healthier.