Good for You, Healthy, Parve, Sides

Easy Roasted Vegetables

roasted vegetables

We know we’re supposed to serve vegetables at every meal, but somehow, we run out of ideas for making them interesting. Our newest vegetable idea is a simple one: spread a variety of vegetables on cookie sheets, sprinkle them with oil, salt, pepper, and garlic, and roast until the edges begin to blacken. These roasted veggies keep well and are wonderful served warm or at room temp. It’s a no-fail idea!

Easy Roasted Vegetables

Yield: 8 or more servings


  • 4 small zucchini
  • 4 small yellow squash
  • 2 red onions
  • 2 red bell peppers
  • 2 8-ounce containers mushrooms
  • 2 pins cherry tomatoes
  • 6 T. olive oil
  • Salt and pepper
  • 2 T. minced garlic


  1. Preheat oven to 425°
  2. Line three sheet pans with foil and then with baking paper. Spray with cooking oil.
  3. Trim zucchini, yellow squash, and onions. Slice the zucchini and squash into thin rounds and the onions into strips. Trim peppers and chop. Wash and quarter mushrooms.
  4. Distribute the vegetables between the three sheet pans. Drizzle with the oil, and sprinkle with the salt, the pepper, and the garlic. Toss with gloved hands.
  5. Roast, uncovered, about 20-30 minutes or until vegetables are soft and beginning to blacken around the edges. Cool, and transfer to containers. Serve warm or at room temperature.