Go Back
–+ servings
Vegetables roasted in the oven on a baking sheet for a dinner side dish
Print Recipe
5 from 3 votes

Easy Oven Roasted Veggies

These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings
Calories: 60kcal

Ingredients

  • 1 red onion roughly diced
  • 1 red bell pepper roughly diced
  • 1/2 lb fresh broccoli cut into small florets
  • 1 yellow squash cut into 1/4 in slices
  • 1 zucchini squash cut into 1/4 in slices
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1/2 tsp black pepper

Instructions

  • Chop vegetables and place in a large bowl and mix to combine.
  • Add olive oil, garlic, basil, salt, pepper, and stir until vegetables are evenly coated.
  • Spread in a single layer on a large baking sheet. Bake at 400˚F for 15-20 minutes or until vegetables are tender.
  • Remove from oven and serve warm. Enjoy!

Notes

How to Store: You can store leftovers in the refrigerator for 3-4 days or in the freezer up to a month.
How to Freeze: You can freeze leftovers, or make a double or triple batch and have them for dinner, then freeze the remaining veggies to easily reheat throughout the month.
  1. Prepare Roasted Vegetables as directed
  2. Let cool completely.
  3. Divide into meal sized portions.
  4. Package in an airtight container or zip top bag.
  5. Freeze.
How to Reheat: These can be reheated in the microwave in 30 second increments.
How to Scale: You can easily double or triple this recipe if you are feeding a crowd. Eat them day of or save for later. 

Nutrition

Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 359mg | Fiber: 2g | Sugar: 4g | Vitamin A: 985IU | Vitamin C: 72.1mg | Calcium: 37mg | Iron: 0.7mg