A colorful plate of roasted veggies brighten any table and offer something for everyone! Perfect for feeding a crowd or for meal prep.
Savory, Nourishing and Delicious!
Roasted some veggies for dinner and the week but didn’t have time to plate and photo… so sharing this larger and prettier platter I made recently for dinner with my parents & brother’s family.
This colorful plate had something for everyone including everyone’s favorites. The details…Crispy Sweet Potato Fries, Roasted Zucchini, Roasted Basil Mushrooms, Roasted Broccoli, Roasted Eggplant and Roasted Cherry Tomatoes .
Roasted veggies are one of my favorite foods to prep each week and have in the refrigerator because they are so versatile.
They can be eaten room temperature or heated up (I like to heat them up in a skillet so that they get crispy).
And they can be eaten any number of ways:
as is, with some hummus or tahini or avocado
as part of a big salad
with any additional protein of choice
they can added to a pizza
used as a topper for toast
served with savory oats
added to a grain bowl
a simple side dish.
My husband and I love to eat them for lunch as part of a big salad, alongside zoodles or with just some hummus or avocado.
No matter how you enjoy them, they are always good to have in the fridge.
Here are some tips for making a platter and getting them crispy every time!
Make sure the veggies are well dried after rinsing and scrubbing off any dirt
Cut them as evenly as possible so that they cook evenly
Make sure they are coated but not dripping in oil
Place them on the baking sheet so that they are not touching and with enough space in between each vegetable so that they can get crispy.
Roast them at a high temperature (I like to roast them at 400 degrees, except sweet potato fries which I like to roast at 450 degrees if possible). If short on time, roast at 425 degrees, but do for shorter time.
My general rule of thumb is to roast at 400 degrees, for 30 minutes. Some vegetables will take a little longer, some a little less but this will work for most veggies.
If serving a crowd, consider asking people what their favorite vegetables are ahead of time. That way you can make sure you have enough of the preferred vegetables.
If making a platter, choose your favorite vegetables first, look at the colors and then choose a few with different colors so the platter is balanced and vibrant in presentation.
Scroll down for recipe and leave a comment if you love roasted veggies too!
A roasted vegetable platter is always a good idea. It adds color, nutrients and works well with just about everything. Perfect for entertaining or for meal prep so that you have a stocked fridge ready for any meal.
Author: Healthy Gluten-Free Family
Recipe type: Veggies, Sides
Cuisine: Gluten-Free, Vegan
Quantity depends on number of people serving.
For all: Clean, dry well and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.
Zucchini - 2-3, sliced in to approximately ¼ inch thick slices
Sweet Potato Fries - 2-3 medium to large sweet potatoes, well scrubbed and dried. see below for how to cut
Eggplant - 2-3 medium eggplant, sliced in ¼ inch circles
Mushrooms 1-2 cartons slice mushrooms
Broccoli - 1 large head of broccoli, cut into florets
Approximately 15-20 cherry or grape tomatoes
Olive oil or neutral oil of choice (canola or grapeseed good options too!)
Basil, optional but recommended for Mushrooms
Sweet Potato Fries
Preheat oven to 450 degrees (if roasting a number of vegetables at the same time, you can roast at 400 degrees, just keep them in the oven for 30 minutes)
Make sure sweet potatoes are dried well.
Cut sweet potatoes lengthwise in half. Cut each half into 1 inch thick strips. Then cut the strips in half. You want to cut your sweet potato fries or wedges into even sizes so they cook evenly. (Mine were approximately 3 inches long x 1 inch thick)
Place sweet potato wedges in a large bowl and toss evenly with oil. (You want the fries to be coated but not dripping in oil). Place oiled fries in a single layer on ungreased baking sheet or baking sheet covered in non stick foil. Make sure sweet potatoes are not touching and that there is room between each sweet potato so that they can get crispy.
Sprinkle with salt.
Roast for15- 20 minutes, flipping once, or until crispy on outside and tender on inside. (Even if fries are particularly thick, should take more more than 25 minutes because roasting at such a high temperature.)
Serve immediately. If extras, store in a seal container in fridge and reheat in oven or stove top.
Remaining Roasted Veggies:
Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil. Lay in a single layer on individual baking sheets. Sprinkle with salt and pepper. I like to also sprinkle the mushrooms with lots of basil. Bake for:
Tomatoes - 10 minutes or until tender.
Mushrooms - 25 minutes or until tender.
Zucchini- 30 minutes or until tender and just starting to crisp.
Eggplant - 30 minutes or until tender and just starting to crisp.
Broccoli - 25-30 minutes or until getting crispy around the edges
Store each vegetable separately in air tight containers in the refrigerator for several days.
Serve at room temperature or heat up in a skillet.
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 ...