Roasted Veggies

A colorful plate of roasted veggies brightens any table and offers something for everyone! Perfect for feeding a crowd or for meal prep.

Roasted Veggies

Savory, Nourishing and Delicious!

This platter is actually from Christmas this past year.

It was served as part of an antipasto spread so we kept it simple with 5 different vegetables, and stuck with a mix of veggies that worked with well with an Italian spread that included artichokes, Italian tuna, prosciutto, salami, provolone and a Caprese Salad.

The colorful plate of roasted vegetables also happened to include everyone’s favorites: eggplant, zucchini and summer squash, mushrooms, tomatoes and radicchio (which no one loves except me but I love the spiciness of it and love the color it adds to the platter).

Roasted veggies are one of my favorite foods to prep each week and have in the refrigerator because they are so versatile.

I love that they taste great freshly roasted or days later. In fact, while I served this platter on Christmas, I roasted everything except the tomatoes on the day prior.

And they can be eaten room temperature or heated up.

For the Christmas antipasto, I served them room temperature to keep things simple but for lunch I love to heat them up in a skillet so that they get crispy and serve them over a salad.

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.
  • with zoodles

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.

And the best part of roasting veggies is that it is EASY! You can purchase the veggies pre-cut or cut them yourself, then place them on the baking sheet with some oil, sprinkle with salt and any other seasoning you like, and let them bake!

I love that I can put them in the oven and get other things done or work while they cook.

What’s your favorite type of Roasted Veggie? Leave a comment below if you love roasted veggies too!

Scroll down for recipe.  For tips on roasting sweet potato wedges or broccoli, click here.

Recipe

Roasted Veggies
 
Prep time
Cook time
Total time
 
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:
Recipe type: Veggies, Sides
Cuisine: Gluten-Free, Vegan
Serves: 6-8 servings
Ingredients
Notes:
  • 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.
Vegetables
  • Zucchini and/ or Summer Squash - 2-3, sliced in to approximately ¼ inch thick slices
  • Eggplant - 2-3 medium eggplant, sliced in ¼ inch circles
  • Mushrooms 1-2 cartons mushrooms, well rinsed and sliced
  • 1 head of radicchio, rinsed, and peeled into pieces
  • Approximately 15-20 cherry or grape tomatoes or 1 container "cocktail" tomatoes on the vine
Basic seasoning
  • Olive oil or neutral oil of choice (avocado or grapeseed good options too!)
  • Kosher Salt
  • Pepper
  • Basil, optional but recommended for Mushrooms
  • Fresh herbs for garnish -- basil and parsley are our top choices
Instructions
Roasted Veggies:
  1. 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:
  2. Tomatoes - 10 minutes or until tender.
  3. Mushrooms - 25 minutes or until tender. (Alternatively, mushrooms can be sauteed in a saute pan over medium heat with some olive and minced garlic. I often find they are juicer this way)
  4. Zucchini- 30 minutes or until tender and just starting to crisp.
  5. Eggplant - 30 minutes or until tender and just starting to crisp.
  6. Radicchio - 10 minutes or until wilted.
  7. Store each vegetable separately in air tight containers in the refrigerator for several days.
  8. Serve at room temperature or heat up in a skillet.

 

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