This simple roasted veggie dish is one you will be making all the time! Gluten-free, vegetarian, vegan optional and customizable, it comes together quickly and is perfect side dish, or add egg and make it a meal!
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This Easy Veggie Bake is literally one of the easiest and tastiest dishes you will ever make!
It takes just 5 minutes to toss together and then bakes!
And even though it’s super simple, it packed with flavor, nourishing and satisfying!
And… it’s naturally gluten-free, vegetarian, vegan optional and customizable! Switch up the veggies or even add egg and make it a meal!
Before we get into the details, I want to share how this recipe came about…
My aunt, who’s one of those home cooks who can make a meal out of anything in her fridge and pantry, and feed 10 unexpected guests a delicious dinner, sent me a text that said “Quick dinner idea… ” and all the details.
Her no-nonsense cooking style has been the inspiration and source of many recipes on this website (Black Bean Veggie Salsa is one comes to mind)! They always call for minimal ingredients, minimal fuss and taste amazing!
I made it the day after she sent her text without the pepper (because I didn’t have any in the house) and we all loved it!
The vegetables were tender and just crisp, the flavor was amazing and it gets nice and juicy at the bottom of the pan from the vegetables, olive oil and seasoning, perfect for dipping with some gluten-free bread!
I made it next with the peppers, shown here and love the additional pop of color but the pepper definitely add flavor, so if you’re not a roasted pepper fan, skip.
Either way, it is a perfect side dish all year round and I see lots of room to switch up the vegetables and it will always taste a little different!
So let’s make it!
I have a cooking video on this page with some tips so you can see how quick and easy it is to make!
As with all our recipes, there is a printable recipe with exact measurements at the bottom of this page.
All you need is 8 ingredients:
sliced mushrooms (cremini, portobello or shitake)
zucchini
red pepper
fresh parsley
garlic powder
kosher salt
parmesan cheese
extra virgin olive oil
I leave the recipe intentionally as “one large zucchini” vs 2 cups zucchini because the intent of the recipe is to be something simple that you can grab ingredients out your refrigerator and just use them, and not be stressed about the exact measurement. It’s the type of recipe that is forgiving and will work well with more or less of your favorite vegetable.
If you’re the type that likes exact measurements, don’t worry — I have exact measurements for the all the other ingredients!
Then all you do is toss everything together in a large bowl.
And pour into a cast iron pan or baking dish or choice and bake!
You could mix everything directly in your baking dish if you want one less bowl to clean.
After 30 minutes, the vegetables will be tender, the top slightly crisp and it’s ready to serve!
Top with a little extra parsley if serving to guests to make it feel fresher and more special, and enjoy!
A perfect simple side dish! Easy, nourishing and delicious!
Or add a couple whisked eggs directly to the pan before baking and make more like a frittata! It’s one of those recipes that has lots of versatility.
Hope you love it as much as we do!
PIN it!
Scroll down for recipe and leave a comment if you make it. And if you switch up the vegetables, let me know your favorite combo!
This simple roasted veggie dish is one you will be making all the time! Gluten-free, vegetarian, vegan optional and customizable, it comes together quickly and is perfect side dish, or add egg and make it a meal!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Side Dish, 30 Minute Meals
Cuisine: Vegan optional, Gluten-Free, Vegetarian
Servings: 4servings
Author: Healthy Gluten-free Family
Ingredients
1 8ozcontainer sliced mushrooms---creminishitake, portobello (You just want a hearty mushroom, I used portobello)
1/2red peppermatchstick or diced, about 1/2 cup (the pepper adds color but also flavor so if you're not a pepper fan, skip)
1large zucchinisliced into 1/4 inch slices
1/4cupfresh parsleychopped
1/4cupParmesan cheeseskip or sub dairy-free cheese if dairy-free
1teaspoongarlic powder
1/2teaspoonkosher salt
3tablespoonsextra virgin olive oil
Instructions
Preheat oven to 375 degrees F. You'll need a 10 inch cast iron pan or baking dish of choice.
In a large bowl, add all your ingredients and toss well.
Pour into your baking dish and bake for 30 minutes or until the top is golden and slightly crisp. Will be bubbling a bit around the edges too.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
