Rustic Roasted Vegetables


Roasting vegetables is a straightforward technique that transforms simple ingredients into a dish with complex flavors. The process of roasting in an oven enhances the natural sweetness of vegetables, particularly root varieties, by caramelizing their sugars. This method not only imparts a rich taste but also achieves a desirable texture, with a slight browning on the exterior and a tender interior.

This guide focuses on the essentials of roasting vegetables, from the selection of the best veggies to roast, such as sweet tomatoes and a variety of root vegetables, to the execution of a perfect veg tray bake. Whether you’re preparing a pot roast with veggies or seeking the best roast veg for a side dish, the key is in the oven’s dry heat. The result is a versatile component that can be enjoyed immediately or stored for future use in dishes like sauces or lasagna. Follow these simple steps to create roasted vegetables that will become a staple in your culinary repertoire.

Rustic Roasted Vegetables

  • Servings: 4
  • Difficulty: Normal
  • Rating: ★★★★★
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Roasted vegetables are a simple and versatile dish that can be enjoyed as a side dish or used as the base for other recipes.


  • Tomatoes – 4 large
  • Onion – 2
  • Garlic – 4 cloves
  • Green Peppers – 4
  • Olive Oil – A dash
  • Oregano – A pinch
  • Salt – A pinch


  1. Preheat the oven to 180ºC and prepare a baking tray.
  2. Peel the onions and cut into thick slices, cut the peppers into wide strips, peel and crush the garlic and finally cut the tomatoes into cubes.
  3. Season everything with a pinch of oregano, salt and a few drizzles of olive oil.
  4. Bake in the oven for 30 to 35 minutes until everything is roasted and tender, enjoy.
Notes: You can use a blender to make a roasted tomato sauce with this recipe.

High Heat & Dry Veggies: Aim for an oven temperature around 425°F (220°C) to ensure caramelization and crispy edges. Pat your chopped vegetables dry after washing, as excess moisture hinders browning.

Uniform Sizing: Cut vegetables into similar-sized pieces for even cooking. Smaller pieces cook faster, so adjust accordingly. Dense vegetables like potatoes might need pre-boiling for faster roasting.

Oil & Seasoning: Toss vegetables with enough olive oil to coat them lightly, but not drench them. Season generously with salt, pepper, and your favorite herbs for added flavor.

Single Layer & No Crowding: Spread the vegetables out in a single layer on a baking sheet. Overcrowding prevents air circulation and results in steamed instead of roasted veggies.

Flip Halfway & Watch for Browning: For even browning, give the veggies a good flip halfway through roasting. Keep an eye on them – they’re done when tender and have some browned, caramelized edges.

This recipe for Rustic Roasted Vegetables was originally created on Esta receita de Legumes Assados foi publicada em português no


Per Serving: 300 calories; 15 g fat; 40 g carbohydrates; 10 g protein.

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