How to Roast Mixed Vegetables

Co-authored by Jessica Gibson

Last Updated: October 25, 2021

Roasted vegetables are a classic side for a reason. You can easily customize your own mix of vegetables that will roast up tender with crispy edges. If you're looking for a unique take on seasonings, coat the vegetables with balsamic vinegar, garlic, herbs, and mustard before you roast them. You can also give your vegetables a Mediterranean flavor by using olive oil, Italian herbs, and basil.

Ingredients

Vegetable Medley^{[1]
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1 pound (450 g) to 2 pounds (910 g) of any combination of vegetables (like potatoes, onions, and carrots or turnips, parsnips, and onions)
1 tablespoon (15 ml) olive oil
1 teaspoon (5.5 g) salt
1/4 teaspoon (0.5 g) freshly ground black pepper

Makes 4 to 6 servings

Balsamic Roasted Vegetables^{[2]
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2 tablespoons (30 ml) balsamic vinegar
1 teaspoon (5 g) Dijon mustard
¹⁄₂ cup (120 ml) extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon (1.5 g) finely chopped fresh basil
2 large red onions
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
1 eggplant
¹⁄₂ pound (230 g) yellow squash
¹⁄₂ pound (230 g) zucchini
Coarse kosher salt to taste

Makes 6 servings

Mediterranean Roasted Vegetables^{[3]
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2 roma tomatoes
2 small zucchini
1 medium eggplant
1 yellow bell pepper
1 medium red onion
2 tablespoons (30 ml) olive or avocado oil
2 teaspoons (4 g) dried Italian herbs
Sea salt and black pepper to taste
6 fresh basil leaves, sliced into thin ribbons, optional

Makes 6 servings

Method 1

Method 1 of 3:
Making Your Own Vegetable Medley

1
Preheat the oven to 425 °F (218 °C) and get out a baking sheet. If you don't have a large rimmed baking sheet, you can use an oven-safe skillet or baking dish.
- Move your oven rack to the middle or center position.
2
Choose and chop your vegetables. You'll need 1 pound (450 g) to 2 pounds (910 g) of a variety of vegetables. You can use a combination of your favorite vegetables including frozen vegetables. Trim the ends and cut the vegetables into 1/2 in (1.3 cm) to 1 in (2.6 cm) pieces so they cook at the same rate.
- Consider roasting sweet potatoes with brussels sprouts or turnips with potatoes and onions.
- If you prefer, you can peel the vegetables or leave the skins on for more texture.
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3
Mix the vegetables with olive oil, salt, and pepper. Put your chopped vegetables into a large mixing bowl and pour 1 tablespoon (15 ml) of olive oil, 1 teaspoon (5.5 g) of salt, and 1/4 teaspoon (0.5 g) of ground black pepper over them. Use a spoon or your clean hands to mix the vegetables until they're coated.
- If you want more control over the roasting process, keep the vegetables separate so you can roast them in stages.
4
Transfer the vegetables to a baking sheet. Spread them evenly so they're in a single layer and there's a little space in between the vegetables. Try to leave about 1/4 in (0.7 cm) between the pieces.
- If you don't have enough space on your sheet, divide the vegetables between 2 sheets.
- You can also roast the vegetables on separate sheets if their cooking times are different.
5
Determine your cooking time. Depending on which vegetables you're roasting, you may need to start cooking the longest-cooking vegetables first before you add faster-cooking vegetables. If you mixed them all together, begin checking the vegetables at the earliest cooking time. Set your timer to:
- 10 to 20 minutes for soft vegetables such as zucchini, summer squash, or bell peppers, asparagus or green beans.
- 15 to 20 minutes for tomatoes.
- 15 to 25 minutes for crucifers such as broccoli, cauliflower, or Brussels sprouts.
- 20 to 60 minutes for winter squash such as butternut squash or acorn squash.
- 30 to 45 minutes for onions and root vegetables such as beets, potatoes, or carrots.
6
Roast the vegetables until they're tender and crispy at the edges. If you're roasting vegetables that take longer to cook, consider stirring them a few times as they roast. The vegetables should be soft if you insert a fork or knife.
- The edges should also be browned or crunchy.
7
Remove and serve your roasted vegetable medley. Turn off the oven and remove the vegetables from the oven. Serve them directly from the tray or transfer the vegetables to a serving dish.
- Refrigerate the leftover vegetables in an airtight container for 3 to 5 days. Keep in mind that the vegetables will soften the longer they're stored.
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Method 2

Method 2 of 3:
Making Balsamic Roasted Vegetables

1
Whisk the vinegar, mustard, and oil in a bowl. Put 2 tablespoons (30 ml) of balsamic vinegar and 1 teaspoon (5 g) of Dijon mustard into a medium bowl. Whisk the vinegar and mustard until they're combined and then slowly whisk in ¹⁄₂ cup (120 ml) of extra-virgin olive oil.
2
Stir in garlic, thyme, basil, salt, and pepper. Press 3 garlic cloves with a knife or the palm of your hand and add them to the bowl. Stir in 2 teaspoons of finely chopped fresh thyme and 1 teaspoon (1.5 g) of finely chopped fresh basil. Taste the dressing and stir in salt and pepper according to your taste.
- If you want to make the dressing ahead of time, you can refrigerate it for up to 1 day.
3
Preheat the oven to 450 °F (232 °C) and get out baking sheets. Since roasted vegetables need space while they're cooking, you'll need 2 large rimmed baking sheets.
- If you crowd the vegetables onto 1 baking sheet, they'll steam instead of roast.
4
Slice the onions, peppers, eggplant, and squash into slices. Cut 2 red onions in half and trim the stems off of 1 yellow, 1 red, and 1 orange bell pepper. Cut the stem from 1 eggplant and cut it into quarters lengthwise. Slice all of these vegetables into 1/2 in (1.3 cm) strips.
- You'll also need to trim and cut ¹⁄₂ pound (230 g) of yellow squash and ¹⁄₂ pound (230 g) of zucchini into 1/3 in (0.8 cm) slices.
5
Mix the vegetables with the dressing. Put the vegetables in a large mixing bowl and pour the dressing over the slices. Use a spoon to toss the vegetables so they're coated with the dressing.
6
Spread the seasoned vegetables on both baking sheets. Put half of the vegetables on 1 of the baking sheets and the remaining vegetables on the other rimmed baking sheet.
- Spread the vegetables evenly.
7
Roast the mixed vegetables for 35 minutes. Put the baking sheets in the preheated oven and cook the vegetables until they soften.
- The edges of the vegetables should become slightly crispy and caramelized.
8
Serve the balsamic roasted vegetables. Turn off the oven and use oven mitts to remove the baking sheets. Serve the vegetables immediately.
- Store leftover vegetables in an airtight container in the refrigerator for 3 to 5 days. Keep in mind that they'll soften the longer they're stored.
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Method 3

Method 3 of 3:
Making Mediterranean Roasted Vegetables

1
Preheat the oven to 400 °F (204 °C) and line 2 sheets with parchment. Get out 2 large rimmed baking sheets and lay a piece of parchment paper on each.
- Set the sheets aside while you prepare the vegetables.
2
Cut the tomatoes, zucchini, eggplant, pepper, and onion. Trim the stems off of the vegetables and cut both of the tomatoes into 4 quarters. Scoop out and discard the seeds. Then cut both of the zucchinis, the eggplant, the yellow bell pepper, and onion in half.
- Cut all of these vegetables into 1/2 in (1.3 cm) slices or strips.
3
Spread the vegetables on the sheets and drizzle the oil over them. Divide the vegetable slices between the 2 baking sheets and spread them in an even layer. Pour 1 tablespoon (15 ml) olive or avocado oil over the vegetables on each sheet.
4
Toss the vegetables with salt, pepper, and Italian herbs. Sprinkle sea salt and black pepper to taste over each of the sheets of vegetables. Scatter 1 teaspoon (2 g) of dried Italian herbs over each sheet. Use your hands or a large spoon to toss the vegetables with the seasonings and oil.
- Remember to spread the vegetables back into an even layer and don't crowd.
- If you don't have a pre-made Italian herb mix, use a combination of dried basil, oregano, marjoram, thyme, and rosemary.
5
Roast the vegetables for 20 to 30 minutes. Put both sheets of vegetables into the oven and cook them until the vegetables become soft. The edges should brown and become crispy.
6
Serve the Mediterranean mixed vegetables with fresh basil. Turn off the oven and remove the sheets. Scatter 6 thinly sliced fresh basil leaves over the vegetables and serve them immediately.
- Refrigerate leftover vegetables in an airtight container for 3 to 5 days. They will soften the longer they're stored.
7
Finished.

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