Oven Roasted Vegetables Quick Dinner Recipe

oven roasted vegetables recipe image
Oven Roasted Vegetables Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
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.

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.

Servings 2
Calories 1171
Total Time 45 Min.

Easy instructions for preparing roasted vegetables in the oven.

Rate Now!

4.94 from 1214 ratings

oven roasted vegetables recipe image
Oven Roasted Vegetables Recipe Image © Thomas Sixt

Preparation Time

10 Min.

Cook Time

35 Min.

Ingredients

8 Pieces small potatoes
4 Pieces bell peppers, red, green, yellow (red and yellow peppers)
6 Pieces shallots
1 Pieces Zucchini
2 Pieces glove of garlic
8 Pieces cherry tomatoes
10 Pieces Mushrooms
5 Pinches salt, pepper
1 tsp thyme (or fresh)
2 tbsp Olive oil

Instruction

Oven vegetables prepared raw in the Roast Reindl.
Prepared, raw oven-roasted vegetables in a roast beef. Alternatively, the vegetables can be placed on a baking sheet with or without parchment paper.

Prepare vegetables

–> Preheat the oven for hot air at 220°C.

–> Wash and dry the vegetables, then cut into small pieces.

Prepared oven vegetables close-up raw.
The vegetables are pre-prepared and look delicious even raw!

Cut vegetables

–> 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.

Oven vegetables fresh from the oven. Deliciously roasted with plenty of great flavors.
Colorful, roasted, Mediterranean oven-baked vegetables with plenty of delicious aromas.

Cook vegetables

–> 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

Served oven roasted vegetables
Beautifully arranged, colorful oven-roasted vegetables with three different dips on the plate.

Arrange vegetables

–> Take the vegetables out of the oven, arrange them on warmed plates and serve with the dips or cold sauces.

Video

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
Oven vegetables prepared raw in the Roast Reindl.
Prepared, raw oven-roasted vegetables.
Halve the potatoes with the skin on.
Halve potatoes.

4. Tips From the Chef For Delicious Oven Roasted Vegetables  

Here are the most important tips:

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.

Cooking pumpkin in the oven recipe picture
Colorfully arranged pumpkin from the oven.

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
Fresh kitchen herbs
Fresh herbs from the garden.
herb crisps
Herb chips on kitchen paper.

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

or

Look at the recipe for 5 quick, cold barbecue sauces , there you will find the right suggestions.

Carrot dipping in carrot green pesto
You can dip and eat the carrot green pesto with walnuts with carrot sticks.
Pesto in the shell
I have pesto in many varieties: wild garlic pesto in spring, basil pesto in summer, carrot green pesto all year round.

7. More New Ideas For Pan And Oven

Pumpkin in the oven
Baked potatoes
Asparagus in the oven

Comments, Cooking Questions and Answers

4.94 from 1214 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!

  • Hello Thomas,

    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.

    Regards, Tim

    Reply

    • Hello Tim,

      🙂 Thank you for your feedback and the positive lines.

      The vegetables from the oven is simply practical and succeeds easily.

      Another nice recipe is oven roasted pumpkin recipe for you 🙂

      Good luck Greetings Thomas

      Reply

  • Hello Thomas,

    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

    Reply

    • Hi Erin,

      thanks for your great feedback – wish you continued success!

      Love greetings Thomas

      Reply