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Juicy roasted spiced vegetables in a baking sheet
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5 from 11 votes

Juicy oven roasted vegetables with rosemary

These juicy oven-roasted vegetables with rosemary are simple to prepare, tender and packed with a lot of flavors and textures.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, main dish
Cuisine: American, anti-inflammatory, clean eating, Vegan
Keyword: potatoes with rosemary, roasted mix vegetables, roasted potatoes, roasted vegetables
Servings: 4 people
Calories:
Author: Githu
Cost: 10€

Equipment

  • Oven

Ingredients

  • 2 big potatoes
  • 1 big zucchini
  • some few tomatoes
  • 3 bell peppers
  • 3 shallots or onions
  • 2 garlic bulb
  • 1 teaspoon Indian spice or hot spice of your choice
  • 1 teaspoon sumac (optional)
  • 1 tablespoon oregano or basil (dry)
  • 2 tablespoon non-hydrogenated olive oil
  • some salt
  • dust of freshly grounded black/white pepper
  • some fresh rosemary
  • 1 lemon

Instructions

  • Heat your oven @ 200°C
  • Clean your vegetables
  • Cut them in desired shapes and sizes
  • Leave the tomatoes whole
  • Using a pastry brush, brush some olive oil on your sheet pan, sprinkle some spices, herbs, and salt
  • Layout the vegetables in a single layer
  • Sprinkle again with some herbs, spices, salt and, gently pour some olive oil
  • Put the vegetable to roast and reduce the heat to 180°C
  • Roast for 20mins, insert a sharp knife in one of the hardest vegetables to check the cooking. If the knife goes through then cut off the heat and remove the veggies out of the oven if not so prolong the roasting
  • Let the roasted vegetables cool a bit before serving, pour the remaining olive oil and squeeze the lemon all over the vegetables
  • For us, this roasted vegetable recipe is already enough to be a meal on its own. I serve some green raw salad before to ensure we are eating raw food too.
  • Thank you for being here, please rate and share this recipe.