Easy Roasted Vegetables

Roasted Vegetables are the easiest way to transform humble produce into something utterly irresistible. This colourful medley bursts with rich, caramelised flavours, perfect for weeknight dinners or special occasions.

I’m not exaggerating when I say this is the Roasted Vegetables dish that will make you fall in love with your oven all over again. There’s something magical about how the heat coaxes out natural sweetness, crisps the edges, and creates a side dish so versatile, it’s equally at home alongside roast chicken, grilled fish, or as a vegetarian main with quinoa. I’ve been making variations of this for years, and it never fails to draw “wow” comments from friends and family.

Why this recipe works year-round

This Roasted Vegetables Recipe is a kitchen workhorse. In winter, it brings warmth and hearty satisfaction; in summer, it’s a fridge-clearing hero that makes use of seasonal courgettes and tomatoes. In my house, they appear almost weekly—sometimes for lunch with poached eggs, other times piled onto a platter for guests. Even veggie skeptics can’t resist the caramelised edges and tender interiors. The method is simple, the prep is quick, and the result is consistently impressive.

Ingredients

• Potatoes – Starchy and satisfying, these give the dish substance. The dish is more filling with potatoes, no need for another starchy side dish, just all in one. By microwaving them first, we ensure they roast evenly without burning the quicker-cooking veg.
• Red onions – Their mild sweetness deepens in the oven, adding complexity without overpowering.
• Courgettes – They roast into tender, juicy bites, balancing the starchiness of the potatoes with a lighter texture.
• Tomatoes – As they roast, they break down slightly, adding bursts of juiciness and natural acidity to the mix.
• Garlic cloves – Used whole and smashed, they infuse the dish with mellow, sweet garlic notes without scorching.
• Olive oil – The essential roasting medium; it helps achieve crisp edges and carries flavour throughout. Not an ad, but I started to like this brand.
• Dried oregano – Brings that Mediterranean touch and works beautifully with roasted tomatoes.
• Dried dill – An unusual but delightful addition, lending freshness to the earthy vegetables.
• Dried marjoram – Soft, sweet, and herbal; it ties the whole flavour profile together.
• Salt & ground pepper – Essential for seasoning; without them, flavours remain flat.
• Fresh dill – For garnish, adding colour and a fresh pop at the end.

Instructions - How to Roast Vegetables

This is a straightforward, beginner-friendly recipe that delivers restaurant-quality results.

1. Step 1: Preheat the oven to 210°C (410°F). Wash and scrub the potatoes well; no peeling needed. Cut them into wedges and place in a large microwave-safe bowl with half a cup of water. Cover and microwave for 8–10 minutes, stirring once halfway. This pre-cooks the potatoes so they finish roasting at the same time as the other vegetables.

2. Step 2: While the potatoes cook, wash and slice the remaining vegetables. Once the potatoes are done, drain any water and add them to a large mixing bowl along with the onions, courgettes, tomatoes, and garlic.

3. Step 3: Sprinkle over the dried herbs, salt, and pepper. Pour in the olive oil and toss everything together until evenly coated. Spread out on a roasting tray with raised sides and drizzle with a little extra olive oil on top.

4. Step 4: Roast for 20–25 minutes, stirring once halfway to ensure even cooking. They’re ready when a fork slides in easily and the edges are golden.

And that's how the roasted vegetables are done! Sprinkle some fresh dill or parsley leaves, or even crumble feta on top!

Serving & Storage

Serve these Roasted Vegetables alongside grilled chicken, lamb chops, or baked fish. They also make a hearty vegetarian main when paired with couscous, quinoa, or crusty bread. For a brunch twist, top with poached eggs and a sprinkle of feta.

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. To reheat, use the oven or air fryer for best texture. Avoid microwaving if you want to keep that crispy edge. These also freeze well—spread them on a tray to freeze individually, then store in freezer bags for up to 3 months.

Some Useful Recipe Notes:

• Size matters for roasting time – Larger chunks take longer, while small, thin slices roast faster. Adjust your cut size if you want everything to finish at the same time.
• Microwaving potatoes first – This small step prevents burnt courgettes and undercooked potatoes. It’s a lifesaver when mixing root veg with softer vegetables.
• The role of oil – Too little oil and your vegetables will dry out instead of caramelising. Olive oil is ideal for flavour and high-heat stability.
• Garlic preparation – Smash the cloves but keep them whole. Minced garlic burns easily, turning bitter before the veg are done.
• Midway stirring – This ensures every piece gets contact with the hot tray for even browning. Skipping it can leave some sides pale and soggy.
• Seasoning variations – Oregano, marjoram, and dill are classic here, but paprika, cumin, or rosemary work well if you’re pairing with different cuisines.
• Tray choice – A roasting tray with raised sides keeps everything contained and helps the oil and juices mingle without spilling.
• Leftover magic – Toss leftover roasted veg with pasta, add to omelettes, or use as a sandwich filling.
• Serving temperature – They’re excellent warm from the oven but also work at room temperature for picnics or buffets.
  

FAQ

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Yield: 6

Roasted Vegetables

Print

A vibrant mix of potatoes, onions, courgettes, tomatoes, and garlic roasted to golden perfection with aromatic herbs. Perfect as a side or light main.

Ingredients

• 1 pack (around 1 kg) potatoes, medium size, cut in wedges
• 2 red onions, halved and sliced
• 2 courgettes, sliced lengthwise and then into half-rounds
• 4 ripe tomatoes, cut into wedges
• 4–5 garlic cloves, smashed
• 3 tablespoon olive oil + extra for drizzling
• 2 tablespoon dried oregano
• 1 tablespoon dried dill
• 1 tablespoon dried marjoram
• Salt, ground pepper
• Fresh dill for garnish

Instructions

1. Preheat oven to 210°C (410°F). Wash and scrub the potatoes, then cut into wedges. Place them in a large microwave-safe bowl with half a cup of water, cover, and microwave for 8–10 minutes, stirring once halfway. Drain well.
2. While the potatoes cook, wash and cut the onions, courgettes, tomatoes, and smash the garlic cloves.
3. Place all vegetables in a large bowl, add the dried herbs, salt, pepper, and olive oil, and toss well.
4. Spread the vegetables onto a roasting tray with raised sides, drizzle with extra olive oil, and roast for 20–25 minutes, stirring once halfway, until fork-tender and golden. Garnish with fresh dill before serving.

Notes

Microwave potatoes first to ensure even roasting with softer vegetables.

Keep garlic cloves whole to avoid burning.

Don’t crowd the tray—air circulation is key to crispiness.

Stir halfway for even colour and texture.

Use a tray with raised sides to keep the oil and juices in.