Roasting Vegetables – Minimal Effort Yields Maximum Flavor

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I love to roast. No, I’m not talking about the current temperature in California. I’m talking about vegetables. And yes, I turned on the oven yesterday when it was 100 degrees outside. But when I want to roast, you just can’t stop me. It is really a simple technique that yields such flavorful, satisfying results.

Zucchini and orange and red peppers before roasting

The basic concept: pick your favorite veggies, keeping in mind that root veggies will need to cook longer than others such as zucchini or mushrooms. Cut them up into similar size pieces, grouping similar cooking vegetables together in one pan. Then slather them with a fantastic or even mediocre olive oil (I, of course, used my Italian olive oil that I wrote about last February, salt, pepper, and then you decide what sounds good. Yesterday I used balsamic vinegar, dried Italian herbs, and garlic powder (sometimes I don’t use fresh – yes I am admitting it here in a public forum). But garlic powder easily gets the garlic flavor all over the veggies in a very quick fashion and I am usually rushing when I cook.

Eggplant and mushrooms before roasting

I tossed all the veggies with my hands to be sure they were coated and threw them in a 375 degree convection oven (400 regular) for about twenty minutes, shaking the pan about halfway through. The aroma about 10 minutes in permeating my kitchen was so yummy.

Zucchini and peppers after roasting

Eggplant and mushrooms after roasting

So what to do with this fabulous plate of veggies when you’re done? Here’s just a few ideas. Serve them hot or cold as a side dish with almost anything you are eating for dinner. I whipped up some roasted tomatoes yesterday for a quick roasted tomato sauce and served the sauce on some tortellini with the roasted veggies on the side. Today I made both of my kids sandwiches with the veggies – one with leftover flank steak, one with cheese. They would be wonderful in an omelette. Or just to snack on when you crave good flavor but want to keep it healthy. They make a great buffet platter as they are wonderful at room temperature and can be made ahead of time. You can also grill them, but in my house, the grill and remote control are permanently attached to the male inhabitants so I’m only writing about roasting in an oven. My husband will have to guest post to talk about grilling veggies.

Roasted veggies on a platter – don’t they look yummy?

Hope you will be roasting today too.

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23 Responses to Roasting Vegetables – Minimal Effort Yields Maximum Flavor

  1. sandy corman September 29, 2010 at 12:20 pm #

    looks delicious. Must make the roasted veggies next time we are over. I should follow your lead and cook but laziness takes over. Besides too, too hot right now. Will try when ambition takes over for laziness.

  2. Danielle Miller September 29, 2010 at 12:34 pm #

    Hello Sitsta! You know, I made beef stew on Sunday, and I was really wanting to roast some carrots and potatos, but wasn’t sure how to. So now I know! So easy! And they look delicious. Forget the meet. I’ll have roasted veggies all by themselves! Thanks for the great info. And the pictures are beautiful!

    • omgyummy October 4, 2010 at 9:02 pm #

      I took the pictures without the hubby this time – thanks for the compliment! Hope you try roasting the veggies next time – it really is easy and makes them so delicious. So great as leftovers too.

  3. Irene Saiger September 29, 2010 at 2:50 pm #

    Okra is great roasted and cauliflower with smoked paprika is yummy
    as well.

    Great photos.

    Irene

    • omgyummy October 4, 2010 at 8:59 pm #

      Oooh – I’ve never tried okra – will have to expand my horizons. And I have roasted cauliflower, but not with smoked paprika. Great and interesting suggestions Irene – thanks!

  4. Brenda September 29, 2010 at 4:19 pm #

    Love the recipe. A great topping on the veggies before you pop them in the oven is freshly grated Parmesan cheese. Yummy!

    • omgyummy October 4, 2010 at 8:59 pm #

      Wouldn’t that be delicious along side “Brenda’s chicken” – still plan on writing about that — with our permission of course!

  5. Christina September 30, 2010 at 9:19 am #

    I love roasting veggies, too. So much better than steaming, I hardly ever steam them.

    • omgyummy October 4, 2010 at 9:05 pm #

      Steaming is just so 1990s…. thanks for stopping by Christina!

  6. Katie P October 1, 2010 at 1:15 pm #

    I TOTALLY agree with you, roasted vegetables are fantastic! I love them with a little olive oil and balsamic.

    Katie P
    Food, Wine, & Mod Podge
    Herb Chopper Giveaway!

    • omgyummy October 4, 2010 at 9:04 pm #

      Thanks for coming by my blog. Think I missed your giveaway – but what a cool tool and a yummy looking dinner you made with the freshly chopped herbs (which, by the way, always make a nice addition to the roasted vegetables as well)

  7. Stephanie Morimoto October 1, 2010 at 3:28 pm #

    Mmm, I love roasted veggies too! Two favorites: (1) roasted carrots — peel and trim them, toss with olive oil and sprinkle with kosher salt; deliciously sweet/savory side dish and (2) roasted tomatoes (recipe here: http://togetherinfood.wordpress.com/2010/09/22/how-to-have-a-tomato-extravaganza-canned-jammed-sauced-toasty-recipe/)

    • omgyummy October 4, 2010 at 8:57 pm #

      Roasted carrots are yummy and make a fabulous base for a soup as well. Your tomato article is great. I will be writing about one more roasted tomato recipe next and it won’t overlap any of the awesome recipes in your article. Such a wonderful food!

  8. Stacey October 2, 2010 at 7:39 am #

    That does look yummy! I may have to try that with some of my veggies from my garden!

    • omgyummy October 4, 2010 at 8:56 pm #

      Lucky you – to have the garden. My herbs always grow well and I lamely tried growing two tomato plants this year, but only yielded about 10 tomatoes. Thanks for stopping by!

  9. mawhats4dinner October 4, 2010 at 3:18 pm #

    Not much better on this earth than a well roasted veggie. Not to mention the fact it’s so easy even my husband could do it. Great ideas. Thanks darlin. So glad we’re in the same tribe. Can’t wait to get all comfy cozy together.

    Lots of yummy love,
    Alex aka Ma What’s For Dinner
    http://www.mawhats4dinner.com

    • omgyummy October 4, 2010 at 8:54 pm #

      Thanks for coming by Alex. Can’t wait to look around your blog some more for dinner ideas and to get to know you in our new tribe of fabulous food bloggers!

  10. Serene - momfoodproject.com October 5, 2010 at 9:42 am #

    Roasting is my very favorite way to make veggies. Roasted cauliflower is like crack to me. Nom nom nom!

  11. Joan June 4, 2012 at 1:47 pm #

    I’m wanting to serve roasted green beans at grad party. they are so good right out of the oven but that could be difficult to maintain over the course of the event. Am I really sacrificing the end produce to make the day before and if I did that would you reheat before serving or just bring to room temp?

    Thanks, Joan

    • Beth (OMG! Yummy) June 4, 2012 at 2:09 pm #

      I have never roasted green beans (think it sounds like a neat idea though!). But all the other vegetables I roast taste outstanding the next day as well as at room temperature. So I think you’ll be fine. Try a small batch and see how they taste the next day – that will give you piece of mind. Also, roasted red peppers would look lovely on a plate with the green beans, don’t you think?

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