Oven-Roasted Vegetables Recipe

Name: Oven-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. asparagus spears, trimmed and cut into 4-inch lengths (about 16 spears); 12 oz. small new red potatoes, cut into 1/4-inch-thick slices (about 10 potatoes); 2 medium-size zucchini, cut into 1/2-inch-thick rounds; 8 oz. baby carrots; 1 1/4 cups grape tomatoes; 1 small onion, thinly sliced (about 1 cup); 5 Tbs. plus 1 tsp. prepared pesto; 1 Tbs. fresh lemon juice; 1/4 tsp. hot pepper sauce, such as Tabasco; 1/2 cup crumbled feta cheese (4 oz.)

Servings: persons

1
Place large baking sheet in oven, and preheat to 450F.
2
Cut 4 20-inch sheets of heavy-duty foil.
3
Combine all ingredients except cheese in large bowl.
4
Toss to coat, and season with salt and pepper.
5
Divide vegetable mixture among foil sheets.
6
Sprinkle cheese over top.
7
Fold foil over, and crimp edges to seal.
8
Arrange packets in single layer on heated baking sheet.
9
Reduce oven to 400F.
10
Bake 20 minutes, or until vegetables are tender.
11
(Pierce packet with knife to test veggies.)
12
Let stand 5 minutes.
13
To serve: Place packets on plates, slit tops, and fold back foil.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. asparagus spears, trimmed and cut into 4-inch lengths (about 16 spears), 12 oz. small new red potatoes, cut into 1/4-inch-thick slices (about 10 potatoes), 2 medium-size zucchini, cut into 1/2-inch-thick rounds, 8 oz. baby carrots, and more.

Yes, Oven-Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions