Dinner

Oven Roasted Vegetables (Use Any Kind) Recipe

ByMariam Harutyunyan March 6, 2026March 6, 2026

Introduction

Oven roasted vegetables are a simple and delicious way to enjoy a medley of fresh produce. This versatile recipe allows you to use almost any vegetables you have on hand, resulting in tender, flavorful veggies with a lovely caramelized finish.

A white tray filled with roasted vegetables including green broccoli florets with slightly charred edges, creamy white cauliflower pieces with golden-brown spots, bright red bell pepper chunks that look soft and wrinkled, thick slices of round green zucchini with browned grill marks, and purple onion segments that appear cooked and shiny. The vegetables are sprinkled with small green herb leaves, and a wooden spatula is lifting some of the veggies. The tray is set on a white marbled surface with a small portion of a bowl containing green leafy herbs visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Broccoli (1 crown cut into florets, about 2 inches long with 1.5-inch heads)
2 cups Cauliflower (cut into 2-inch-long florets; about ½ head)

2 cups Zucchini (sliced into thick circles, 3/8-inch thick; about 8 ounces)
2 cups Bell peppers (cut into 1.5 inch pieces; about 1.5 large peppers)

2 cups Red onion (cut into 1.5 inch pieces; about 1 medium onion)
1/3 cup Olive oil

½ tablespoon Garlic powder
½ tablespoon Italian seasoning
½ tablespoon Sea salt

½ teaspoon Black pepper

Instructions

Step 1: Preheat the oven to 425°F (218°C). Line an extra-large baking sheet with foil or leave it bare, then spray with cooking spray.
Step 2: In a large bowl, combine all the vegetables. Drizzle with olive oil and sprinkle garlic powder, Italian seasoning, sea salt, and black pepper over the top. Toss well to coat evenly.

Step 3: Spread the vegetables in a single layer on the prepared baking sheet, ensuring each piece touches the pan. Avoid crowding; use multiple pans if necessary.
Step 4: Roast in the oven on a rack positioned one level above the middle rack for 15 minutes.
Step 5: Toss or flip the vegetables with tongs or a large turner. Continue roasting for an additional 8 to 15 minutes until tender. For extra browning, place under the broiler for 2 to 3 minutes.

Tips & Variations

Use whatever vegetables you have—carrots, sweet potatoes, or Brussels sprouts also roast beautifully.
Adding a splash of balsamic vinegar or a sprinkle of Parmesan cheese before roasting can add extra flavor.
For a spicy kick, toss vegetables with a pinch of red pepper flakes or smoked paprika.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or a skillet to maintain their texture rather than microwaving, which can make them soggy.

How to Serve

The image shows a baking tray filled with evenly spaced roasted vegetables. There are four main types layered side by side: bright green broccoli florets with slight browning at the edges, white cauliflower pieces with golden roasting marks, thick round slices of zucchini showing soft pale interiors with a dark green edge, chunky squares of red bell pepper with a glossy roasted texture, and rough chunks of purple onion. The tray is silver with a lined surface, and nearby there is a small white bowl filled with chopped green herbs and a wooden bowl containing ground pepper, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for roasting?

Fresh vegetables roast best because they retain their texture and caramelize nicely. Frozen vegetables may release more moisture and become soft rather than crisp when roasted.

How do I know when the vegetables are done?

The vegetables are tender when you can easily pierce them with a fork and have golden, slightly crispy edges. Roasting time may vary depending on the size and type of vegetables.