How to Make Roasted Vegetables Recipe In Oven
Do you love summer vegetables? Then you will love this Roasted Vegetables Recipe. This Easy Recipe for Oven Roasted Vegetables will show you how to oven roast your choice vegetables with these easy steps.
This recipe is a great side dish for any meat dish. Today I’m adding it with smoked ribs and the combination of sweet and spicy really enhances the ribs flavor.
These Roasted Vegetables go great with Brad’s Pulled Pork Dutch Oven Recipe as well.
Oven roasted vegetables are also a great side for chicken like this Oven Baked Recipe I recently saw..
How To Roast Vegetables in Oven?
First, you will need a large baking pan and parchment paper.
You need to spread the vegetables out thinly on the parchment paper.
This method will apply to any roasted vegetable recipe.
Roasted Vegetables Recipe
For today’s recipe, I’ve chosen a sweet and spicy version which I’ll be add to our Hawaiian Luau Supper Club Menu on Saturday.
Here is a list of vegetables used in this recipe. Refer to the recipe for exact quantities of each vegetable.
- Zucchini
- Red, Green & Yellow Peppers
- Jalapeno Pepper
- Carrots
- Broccoli
- Red Onion
- Pineapple
You will want to make a marinate to toss the veggies in before roasting.
- Pineapple Juice
- Olive Oil
- Chopped Ginger
- Minced Garlic
- Brown Sugar
Recipe for Oven Roasted Vegetables
To begin making the roasted vegetables recipe, chop all the vegetables into small pieces.
Next, if using fresh pineapple, cut pineapple into chunks and reserve 3 tablespoons of juice.
If you prefer to used canned pineapple, drain and set aside 3 tablespoons.
Place chopped vegetables and pineapple in large mixing bowl.
Next, mix marinate in a small bowl blending well.
Pour over the vegetables and toss adding salt and pepper to taste. Cover and allow to sit for 30 minutes or more.
Line a large baking sheet with parchment paper and pour mixture evenly onto paper.
Bake at 400 degrees for 30 minutes or until desired tenderness.
Another great vegetable recipes is this Easy Zucchini Bake Recipe.
Roasted Vegetables
Using a mixture of brightly color veggies, make the dish beautiful on the plate. Be sure to see How to Make These Tropical Round Placemats and How to Make a Tulip Napkin Fold.
If you are not a fan of pineapple, you can eliminate the pineapple and pineapple juice. Just add more olive oil to replace the pineapple juice.
You can experiment with different roasted vegetables to achieve a different taste.
Here are a few substitutions that I’ve tried.
- Squash
- Cauliflower
- Mushrooms
- Asparagus
- Egg Plant
You may also add fresh herbs to the mixture. The possibilities are endless.
See full Recipe below.
Oven Roasted Vegetables Recipe
Ingredients
- 1 Zucchini Chopped
- 1 Medium Red Onion Chopped
- 1 Jalapeno Pepper
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Green Pepper
- 1/2 cup Carrots Chopped Small
- 1 cup broccoli chopped small
- 2 cups pineapple chunks
- 3 Tbsp Pineapple Juic
- 2 Tbsp Olive Oil
- 1 tsp chopped ginger
- 1/2 tsp minced garlic
- 1 tbsp brown sugar
- Salt and Pepper to Taste
Instructions
- Chop all vegetables into small portions
- Chop pineapple into small chunks reserving 3 tbsp pineapple juice
- Place all vegetables and pineapple in large mixing bowl
- Sprinkle with Salt and Pepper
- In small mixing bowl add ginger, garlic, brown sugar, pineapple juice, and olive oil and mix well.
- Pour over veggies and toss.
- Cover mixing bowl and allow to set for 30 minutes to marinate.
- Preheat Oven to 400 Degrees
- Place Parchment Paper over large baking sheet.
- Spread vegetable mixture evenly over the paper.
- Bake for 30 minutes.
Notes
To see the full Supper Club Hawaiian Luau Party Menu, check back on Saturday!
Thanks so much for stopping by today. I hope you enjoy the Roasted Vegetables Recipe.
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Rachel this looks amazing and especially with ribs! Can’t wait to try it, thank you for sharing! xkathee
Kathee,
I’m sure you will love this easy recipe.
Rachel these look so good!!!
Stacy
They are so good.
Rachel, thanks for this recipe. I have SO much zucchini and I love the pineapple addition!
Mary,
I hope you like it.
Oh my goodness, Rachel, YUM! Can’t wait to make this.
Dori,
It’s really yummy.
I always love roasted veggies and I’ll bet they’re so good with this marinade! Can’t wait to give this one a try. Aloha!
Anne,
This one is really tasty.
I love roasted vegetables and this looks delicious! I’ve never added fresh pineapple to mine, so I’m definitely trying it!
Michele,
I was a little skeptical but it was delicious.
Fresh roasted veggies are a favorite in the summer, and I bet they taste even better with pineapple! I can’t wait to try your recipe, Rachel. I’m going to make it with some grilled pork loin later this week. Pinned!
Jen,
It will be great with pork.
Pinned! Happy Day Rachel! laura in Colorado
Laura,
Thanks
I am going to try this without roasting it since I prefer cool veggies and I don’t use my oven much in the summer. It will go well with the ribs we have planned to grill for the Fourth of July. I may put part of it in foil on the grill to be able to test which method appeals to us. Thanks, I think the pineapple and ginger are game changers!
Suzie,
I feel these will do well on the grill. We roast veggies on the grill all the time. Let me know how they turn out. Have a wonderful 4th of July.