Recipe: Oven Roasted Vegetables

A versatile recipe that can be an entree, side dish or pizza topping

The great part about this recipe is that you don’t have to do any special shopping for it! Simply take a look in your refrigerator vegetable drawer and roast whatever awaits you. You can eat these vegetables as a side dish, use them as a pizza topping or slip them between two slices of whole-grain bread for a sandwich. You can even make an entree by serving the vegetables with brown rice, quinoa or pasta. Don’t worry about overcooking your veggies — it only improves the flavor!

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Use all or any combination of vegetables (enough to fill one large baking sheet):

  • Carrots
  • Eggplant
  • Garlic cloves
  • Mushrooms
  • Onions
  • Small squash
  • Peppers
  • Potatoes (peeled sweet or white with skin)
  • Winter squash
  • Green beans
  • 2 teaspoons olive oil
  • Pepper, herbs and salt to taste


  1. Wash and cut  vegetables into 1-inch pieces.
  2.  In a large bowl, toss vegetables with oil and fresh basil, oregano, thyme or any fresh or dried herb, with pepper and salt to taste (if on sodium-restricted diet, limit added salt).
  3. Spread in a single layer on a baking sheet.
  4.  Roast in a 400 degree oven for 20 – 30 minutes. Shake two to three times for even cooking.

Nutritional information per serving

Serving size: 2 cups

Calories about 150

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Total fat 4g

Saturated fat 0.6g

Fiber 7g

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No cholesterol

Very high in Vitamins C, A, E, phytonutrients

For this and other recipes visit: Preventative Cardiology and Rehabilitation

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