I am absolutely thrilled about the tasty dish of Oven Roasted Vegetables and Potatoes!

The combination of flavors and textures in this hearty meal is simply divine.

Baking vegetables in the oven is a breeze!

Picture this: a baking sheet filled with large, mouthwatering pieces of potatoes and veggies, all without any cheese.

My easy recipe will guide you through the process step-by-step, so you can make a delicious veggie dish effortlessly.

It’s a flavor explosion that’s packed with goodness and won’t weigh you down with calories and fat!

VIDEO

STEPS

Recipe

I am talking big chunks of sweet peppers, carrots, potatoes, zucchini, tomatoes, and sweet onions.

The sweetness of bell peppers and red onions perfectly complements the juicy tomatoes and tender zucchini.

And let’s not forget about the potatoes – they add that satisfying element to the dish.

But here’s the kicker: these oven-baked veggies can also be a light and tasty side dish for any meat, cutlets, or even fish.

No need for cheese here, folks!

To really bring out the natural flavors and juiciness of the Oven Roasted Vegetables and Potatoes, I’ve got a special spicy oil up my sleeve.

It’s super easy to make – just grab your favorite vegetable oil and mix in some black pepper, dried garlic, and salt.

Toss the veggies in a big bowl to ensure they’re evenly coated with this spicy oil.

As the various vegetables are tenderly cooked in the oven, they develop a mouthwatering caramelization that enhances their natural sweetness.

This method locks in all the goodness and taste, so you can savor every bite.

Believe it or not, baking vegetables in large pieces is the simplest way to create a scrumptious veggie dish.

All you need to do is wash and chop the veggies into big chunks.

Then, drizzle a little vegetable oil and sprinkle some spices over them.

Pop the whole shebang onto a baking sheet and into the oven it goes.

Even those who aren’t big fans of veggies will be won over by this baked side dish.

The anticipation of savoring these perfectly roasted veggies and golden-brown potatoes has me positively giddy.

Trust me, it’s that good!

how to cook Oven Roasted Vegetables and Potatoes?

STEP 1

To start, preheat your oven to 220°C (430⁰F). Give the zucchini a good wash, then cut off the stems and slice them in half lengthwise. Cut the halves into large segments.

TIPS: Both zucchini and courgettes can be used for this recipe.

STEP 2

Next, peel the red onion and slice it into quarter rings.

TIPS: Ever wondered what it means to cut an onion into quarter rings? Start by cutting a whole onion in half lengthwise. Then, cut one of the halves in half lengthwise again. Finally, slice the resulting quarter of the onion across, and voila! You’ve got yourself a quarter ring.

STEP 3

Wash the sweet pepper, remove the stem and seeds, and cut it into big pieces.

STEP 4

Give the carrots a wash, peel them, cut off the stems, and slice them into thick pieces.

TIPS: Peeling carrots can be made simple with a vegetable peeler or a small sharp knife. Choose the method that works best for you.

STEP 5

As for the potatoes, wash them, peel them, and chop them into coarse chunks.

TIPS: Peeling potatoes can be made simple with a vegetable peeler or a small sharp knife. Choose the method that works best for you.

STEP 6

Lastly, wash the tomatoes, slice them in half lengthwise, and then cut each half into four pieces.

STEP 7

Now, let’s make a tasty seasoning. Grab a small bowl and mix together black pepper, dried garlic, salt, and vegetable oil until everything is well combined.

STEP 8

Take all the chopped vegetables, except for the tomatoes, and place them in a large bowl. Add the vegetable oil and spice mixture to the bowl and give it a good mix, making sure all the veggies are coated.

STEP 9

To prepare the baking sheet, grease it with some vegetable oil and line it with parchment paper. Spread the vegetable mixture evenly on the prepared baking sheet.

STEP 10

Pop the sheet into the preheated oven at 220°C (430⁰F) and let it bake for about 20 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 11

Once the timer goes off, take the baking sheet out of the oven and place the chopped tomatoes on top of the roasted vegetables. Put it back in the oven and let it bake for another 5 minutes.

STEP 12

When everything is done, sprinkle some freshly chopped parsley leaves over the finished vegetables.

STEP 13

Serve these delicious Oven Roasted Vegetables and Potatoes. Enjoy your meal!

Oven Roasted Vegetables and Potatoes

Ingredients:

Potatoes – 4 pcs. (350 g)
Carrots – 3 pcs. (220 g)
Red onions – 1 pc. (150 g)
Sweet pepper – 1 pc. (100 g)
Zucchini – 1 pc. (325 g)
Tomatoes – 5 pcs. (280 g)
Vegetable oil – 3 tbsp. (42 g)
Salt – 1/2 tsp. (3 g)
Ground black pepper – 2/3 tsp. (2 g)
Dried garlic – 1 tsp. (3 g)

additionally

Parsley

Cooking steps:

Chop the zucchini and the sweet pepper into large pieces. Cut the red onion into quarter rings and the carrots into thick slices.
Chop the potatoes coarsely. Cut the tomatoes in half lengthwise and then into quarters.
Pour black pepper, dried garlic and salt into a small bowl, add vegetable oil, mix thoroughly.
Place all the chopped vegetables, except tomatoes, in a large bowl, add vegetable oil and spices, mix well.
Place the mixture on a pre-greased baking sheet lined with parchment paper. Bake in an oven preheated to 220°C (430⁰F) for 20 minutes.
Remove from the oven and place chopped tomatoes on top of the roasted vegetables. Bake for another 5 minutes.
Place the prepared vegetables on a plate and garnish with parsley leaves.