Veggies in the Oven Recipe

Name: Veggies in the Oven
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Sweet Potatoes (medium To Large); 3 whole Carrots; 2 whole Zucchini (dark Green); 2 whole Onions; 2 whole Aubergines (Eggplants); 1 whole Tomato (big One); 1/2 stalks Leek; 6 whole Baby Potatoes (unpeeled); 3 Tablespoons Virgin Olive Oil; 1/2 teaspoons Salt; Pepper To Taste; 1 clove Garlic, Peeled; 3 leaves Bay Leaf; 1/2 liters Vegetable Stock

Servings: persons

4 whole Sweet Potatoes (medium To Large)
3 whole Carrots
2 whole Zucchini (dark Green)
2 whole Onions
2 whole Aubergines (Eggplants)
1 whole Tomato (big One)
1/2 stalks Leek
6 whole Baby Potatoes (unpeeled)
3 Tablespoons Virgin Olive Oil
1/2 teaspoons Salt
Pepper To Taste
1 clove Garlic, Peeled
3 leaves Bay Leaf
1/2 liters Vegetable Stock

1
Preheat oven to 200 C (400 F).
2
Wash all the veggies and cut them into unsymmetrical cubes.
3
Leave aside the baby potatoes as you will keep them whole.
4
Take a large deep roasting pan and pour all the veggies in.
5
Pour the olive oil over the top and add salt and pepper and the garlic and bay leaves.
6
With a wooden spoon mix everything together then pour the stock over the top.
7
Cover the pan with a sheet of foil.
8
Put it into the oven and cook for 45 minutes at 200 C (400 F).
9
After the 45 minutes uncover and check to make sure they are tender and there is a nice thick liquid.
10
If not, cook for a bit longer with the cover off.
11
Serve warm!
12
Note: In case you dont have fresh made vegetable stock, you can use 1- 2 cubes of dry vegetable stock dissolved in a half liter of warm water.

373

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

Saved locally in your browser — visible only to you.

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: 4 whole Sweet Potatoes (medium To Large), 3 whole Carrots, 2 whole Zucchini (dark Green), 2 whole Onions, and more.

Yes, Veggies in the Oven 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!

Veggies in the Oven

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions