Roasted Vegetables

  • Prep time 10 mins
  • Cook time 25 mins
  • Yields 6

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  • Recipe Attribution Michele Blanchet, RD


  • 2 Tbsp. (30 mL) olive oil
  • 1 zucchini
  • 1 Asian eggplant (long, skinny, light purple one)
  • 1 large red bell pepper
  • 1 large yellow onion
  • Black pepper and salt to taste
  • Feta cheese to crumble on top (optional)


  • Large roasting pan or baking sheet with sides
  • Wooden spoon
  • Measuring spoons
  • Knife
  • Cutting board


  1. Preheat oven to 450°F.
  2. Halve zucchini and eggplant lengthwise and slice into 1" (2.5 cm) chunks.
  3. Dice red pepper and onion into 1" (2.5 cm) chunks.
  4. Put zucchini, eggplant, red pepper and onion into roasting pan. Pour oil over the vegetables and toss.
  5. Sprinkle with salt and pepper and toss again.
  6. Roast vegetables in oven, stirring every 5 minutes until tender and browned for about 20–30 minutes.
  7. Just before serving, sprinkle with feta cheese if you wish.

Note: You can use whatever vegetables you have on hand. Just make sure that the veggies are cut into chunky pieces so that they don\'t cook too quickly. If adding carrots and other root vegetables like potatoes, turnip, parsnip or beets, they will need to cook longer. Start off roasting the root vegetables and add other vegetables later.

Serving Idea: Toss roasted vegetables with pasta or rice, or cool and drizzle with balsamic vinegar for a salad.

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