Roasted Vegetables Recipe

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium yellow potatoes (peeled); 1 (8 ounce) bag frozen carrots; 13 white onion; 1 raw red bell pepper; 1 green bell pepper; 1 (12 ounce) package raw mushrooms; 2 12 yellow squash; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon rosemary; 1 teaspoon thyme; 1 teaspoon garlic powder; 2 tablespoons salt; 1 tablespoon pepper

Servings: persons

3 medium yellow potatoes (peeled)
1 (8 ounce) bag frozen carrots
13 white onion
1 raw red bell pepper
1 green bell pepper
1 (12 ounce) package raw mushrooms
2 12 yellow squash
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic powder
2 tablespoons salt
1 tablespoon pepper

1
Peel potatoes and cut into 1 inch cubes.
2
Boil potatoes and carrots for 15 minutes.
3
Wash and chop all other vegetables into 1 inch portions (keep layers of onions together to form 1 inch blocks).
4
Layer all vegetables into 8X10 inch glass baking dish.
5
Add olive oil, red wine vinegar, rosemary, thyme, and garlic powder sparingly.
6
Add salt and pepper to taste and mix vegetables.
7
Bake in oven on 425 degrees for 30 minutes; broil veggies for 5 additional minutes or until roasted.
8
*May serve with roast, chicken, or fish.

314

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 14 ingredients. The key ingredients include: 3 medium yellow potatoes (peeled), 1 (8 ounce) bag frozen carrots, 13 white onion, 1 raw red bell pepper, and more.

Yes, Roasted Vegetables falls under the General 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!

Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions