Roasting Vegetables

Roasting vegetables is a great way to bring out the best flavor in any vegetable. You can roast any kind of vegetable and change the flavor. They reduce in size, the flavor is concentrated, and they get wonderfully sweet.

It’s an easy task to do-ahead so you can infuse deep flavor into any dish you make – rice, dips, sauces, pastas, soups, etc.

Roasted garlic is one of my favorites. It gets so caramel-y sweet and reduces to a paste. I like to use it to make a garlic butter spread for bread to go along with a meal. I also use it to spread on toasted bread like bruschetta before I add the topping or tapenade. Really delicious!

Prep time: 15 minutes, plus one hour baking


  • Any combination of vegetables, including tasteless out-of-season vegetables from the store! They take on a whole new flavor when they are roasted.
  • Olive oil
  • Salt, pepper and other seasonings

TIP: For best results, roast vegetables that are approximately the same size so they cook evenly and finish at the same time.

Preheat oven to 425 degrees.

Rub all vegetables with a generous amount of olive oil.

Place them on a cookie sheet and season with salt, pepper, basil, oregano, thyme, garlic powder, or any other seasonings you like.

Bake for up to one hour until all vegetables are tender.

Remove from the oven and tent/cover immediately with tin foil.

Allow to cool completely. When cool, remove foil and skins should be very easy to remove.

Store each vegetable in a separate container until ready to use.

TIP: After roasting you can freeze vegetables to use at a later date, or simply keep refrigerated for a few days to use when preparing weekday meals.

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