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Healthy & Easy Oven Baked Vegetables


Oven Roasted Goodness!

I would like to share a very easy recipe for roasted vegetables. I have been making adaptations of this 9X13 vegetable casserole for 15+ years, and I want to give you a nice base to start off with.

You can adapt this recipe to suit your own tastes; however I love it as is! The key concept here is that you can roast a variety of veggies in the oven and season with salt, pepper and a little olive oil. That is all you really need, but of course creativity with any recipe is always fun and allows for versatility.

Please be advised that this recipe is GLUTEN FREE and VEGAN!


This recipe is very easy to change up depending on what you have on hand or what is on sale at the store! For example, sometimes I use green bell peppers or substitute an additional zucchini for the yellow squash. You can't go wrong with the fresh taste of oven roasted vegetables!

Cook timeReady inYields

45 min

45 min



  • 1 Zucchini (medium size)
  • 1 Yellow Squash (medium size)
  • 1 Red Bell Pepper (medium size)
  • 1 Yellow Bell Pepper (medium size)
  • 1 lb Asparagus (I use one bunch)
  • 1 Red Onion (medium size)
  • 3 -4 T Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper


  1. 1. Chop up all vegetables as desired
  2. 2. Put vegetables into a 9X13 glass baking pan
  3. 3. Add olive oil, salt, and pepper
  4. 4. Stir to evenly coat vegetables with olive oil, salt, and pepper
  5. 5. Roast at 450 degrees for 30 minutes stirring occasionally



Photo By: H. Zell, Wikimedia Commons

Red Onion


Photo By: Darwin Bell, Wikimedia Commons

Bell Pepper


Photo By: Nikodem Nijaki, Wikimedia Commons

Yellow Squash


Photo By: Mikani at Commons, Wikimedia Commons



Photo By: Simon Speed, Wikimedia Commons

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Thank you for commenting!

Shamim Rajabali from Texas on July 11, 2014:

Easy and healthy. Will definitely try this as a side dish with my baked salmon dinner.

Merry Citarella from Oregon's Southern Coast on October 16, 2013:

Yum! Can't wait to try this.

KathyZ1 on October 16, 2013:

Great lens.

RaniaCalvenea on September 09, 2013:

Zucchini is good!

Mandy Stradley (author) from Riverton, Utah on August 02, 2013:

@anonymous: I took the first two :)

anonymous on August 01, 2013:

This lens made me hungry. ;) Did you take the pictures yourself?

changrcoacher on July 30, 2013:

Visually beautiful lens! Wonderful recipe. And I'd puree the leftovers for soup stock.

John Tannahill from Somewhere in England on July 30, 2013:

I love roasting a mixture of vegetables like this. Onions are a must - preferably red ones. I put it down to the Maillard reaction. I had to look that up too.

oztoo lm on July 27, 2013:

I'd never thought of roasting asparagus before. We like pumpkin or sweet potato in the mix. Sometimes I add a dessertspoon of wholegrain mustard which gives a great flavor.

Mandy Stradley (author) from Riverton, Utah on July 27, 2013:

@hkhollands: That sounds so good! I will have to try that, thanks!

hkhollands on July 27, 2013:

I love roasted veggies. Sometimes I sprinkle a package of Lipton onion soup mix on the veggies before baking; it caramelizes with the olive oil.

StrongMay on July 27, 2013:

I like the sound of this! I think I'll try it!

Connie Clyburn on July 27, 2013:

Roasted veggies Rock! Love to add sweet potatoes to mine too.

Margaret Schindel from Massachusetts on July 26, 2013:

I love roasted veggies! Thanks for sharing your method.

suepogson on July 07, 2013:

That looks so crispy and healthy! Lovely.

tammywilliams09 on July 05, 2013:

Thanks for the recipe. The use of various coloured vegetables make the dish very attractive.

TanoCalvenoa on June 25, 2013:

This sounds unbelievably healthy, although my stomach whimpers. I suppose I ought to eat vegetables more than I do.

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