How many servings does this recipe make?

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

What ingredients do I need for Oven Roasted Vegetables And Hazelnut Mashed Potatoes?

You need 8 ingredients. The key ingredients include: 2 red onions cut into wedges, 3 zucchini sliced, 2 red peppers seeded and thickly sliced, 2 yellow peppers seeded and thickly sliced, and more.

Is Oven Roasted Vegetables And Hazelnut Mashed Potatoes suitable as vegetarian?

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

How do I store leftover Oven Roasted Vegetables And Hazelnut Mashed Potatoes?

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

Oven Roasted Vegetables And Hazelnut Mashed Potatoe

Name: Oven Roasted Vegetables And Hazelnut Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red onions cut into wedges; 3 zucchini sliced; 2 red peppers seeded and thickly sliced; 2 yellow peppers seeded and thickly sliced; 10 tablespoons olive oil; 2 pounds potatoes peeled and quartered; 3/4 cup toasted hazelnuts; 2 tablespoons fresh oregano leaves to garnish

Try this homemade Oven Roasted Vegetables And Hazelnut Mashed Potatoes recipe the whole family will love. Made with red onions, zucchini, red peppers an…

This Oven Roasted Vegetables And Hazelnut Mashed Potatoes relies on simple, everyday ingredients such as red onions cut into wedges, zucchini sliced, olive oil and toasted hazelnuts. It comes together quickly and makes 4 servings, at about 590 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 red onions cut into wedges
3 zucchini sliced
2 red peppers seeded and thickly sliced
2 yellow peppers seeded and thickly sliced
10 tablespoons olive oil
2 pounds potatoes peeled and quartered
3/4 cup toasted hazelnuts
2 tablespoons fresh oregano leaves to garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
590 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Oven Roasted Vegetables And Hazelnut Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions