Roasted Vegetables

Roasting vegetables in olive oil and garlic gives them a delicious depth of flavor. And this recipe is amazingly easy to prepare. I used broccoli, cauliflower, and red pepper, but you could add onion, beans, peas, carrots, eggplant, zucchini, squash, or tomatoes. Anything that is growing in your garden is a great candidate for roasting.

Oven roasting does involve heating the oven. But, if you have a toaster oven, you may be able to swing this without turning on the Big Kahuna. Another alternative is to do the roasting in the morning or late at night when the temps are cooler.

Roasted vegetables are delicious cold or at room temperature. They make a great side dish, but are also delicious stirred into pasta salads or topping simply dressed greens.


What’s YOUR favorite way to serve vegetables?


Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. I love roasted vegetables! The process definitely brings out great flavor 🙂

  2. we do lots of roasting…in the summer we do it on the grill so we don’t have to heat up the oven. have you tried it? i purchased a veggie pan last summer; well worth the investment.

  3. I like to steam most vegetables, and I like to saute zucchini in olive oil and sprinkle with garlic salt.

  4. We love roasted vegetables with Montreal Steak Seasoning on them. Really good!

  5. I love roasted veggies. I think my favorite has to be roasted asparagus…with garlic…and topped with Parmesan cheese. Yum!

  6. Roasted veggies are so good. My favorite is roasted cabbage.

  7. We go back and forth depending on the veggie. Current favorite methods are sauteeing and roasting! I love the flavor both mehtods bring to the individual vegetables, and I think some added healthy fats make the dish more substantial and delicious!

Share Your Thoughts