Oven Roasted Mixed Vegetables


4.5 of 5 (14)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 93.9
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.0 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Oven Roasted Mixed Vegetables calories by ingredient
Report Inappropriate Recipe

Submitted by:


Wow your holiday guests with these delicious roasted vegetables Wow your holiday guests with these delicious roasted vegetables
Number of Servings: 12


    4 med-large zucchini
    6 small yellow summer squash
    1 lb. fresh whole mushrooms
    12 oz. bag of petite carrots
    1 large green pepper
    1 large red pepper
    1 tsp. garlic powder or granulated garlic
    1 tsp. onion powder
    1 tsp. rosemary
    1 tsp. thyme
    1 tsp. seasoned salt
    1/4 cup olive oil


Preheat oven to 450.

In a large roasting pan put in:

whole mushrooms
pour in bag of carrots
cut up zucchini, yellow squash, red and green peppers into fairly good size chunks.

Sprinkle over garlic powder, onion powder, rosemary, thyme, seasoned salt. Toss to distribute spices then pour over olive oil.

Cook uncovered for 40 minutes, stirring every 10 minutes or so. Veggies should be cooked but not mushy!

Makes 12 one cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LANC92.


Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    We make this several times each week... even the kids love it! We prefer to leave it in the oven a full hour instead of 40 minutes -- it gets a little browner/more roasted flavor and the crispy edges are marvelous!! Also try cauliflower, parmesan cheese, and/or mexican spices in there! YUM!! - 2/5/11

    Was this review helpful?   yes  No

  • 0 of 1 people found this review helpful
    Browned 1-1/2 lbs of ground beef and mixed in after veggies was nearly done. Served over brown rice. I think that I should have cooked 1/4 cup of onion with ground beef. Maybe add one clove of garlic. Husband said to half the amount of squash. - 11/19/12

    Was this review helpful?   yes  No
  • Made a couple substitutions just based on what we had on hand, but used the same method and turned out great. - 2/29/12

    Was this review helpful?   yes  No
  • love it, we have a slightly different version that we do at home and it is sooooooo yummy. love me some roast vegetables - 6/9/11

    Was this review helpful?   yes  No
  • AWESOME!!! What a wonderful way to get in some delicious veggies! I cut the recipe in half, just to try it, and I will definitely make it again soon! It is definitely company worthy! Easy to make but people will think it took you much more effort! - 6/6/11

    Was this review helpful?   yes  No
  • Fixed this for Mother's Day and it was big hit! Will be eating this again soon. - 5/8/11

    Was this review helpful?   yes  No
  • This was wonderful. I used the whole little red, yellow and orange peppers -loved them. Next time I will add a can of pineapple chunks. 400 degrees for about an hour made them nicely browned. (I had large pan of veggies.) - 4/28/11

    Was this review helpful?   yes  No
  • GREAT! Brought it for Easter Dinner and it was a huge hit! - 4/25/11

    Was this review helpful?   yes  No
  • I want to use this for Easter dinner with baked tempeh which cooks at 350 for 20 minutes. Can this be par-baked the day ahead to shorten oven time on Easter? Any other suggestions? Thanks. - 4/18/11

    Was this review helpful?   yes  No
  • I tried this on my son that is a vegetarian, he loved it. I will do this for a side dish on Thanksgiving. I used garlic salt and fresh basil as someone had suggested. I just love the flavors of roasted vegetables. Oh yeah, I added chunks of celery, tasted great! Thanks. - 11/20/10

    Was this review helpful?   yes  No
  • I made this last night with sweet potatoes added. I never liked sweet potatoes until I read how healthy they are. I started with sweet potato fries but make your own the processed store bought bags in the freezer section don't sound "real" to me. Adding sweet potatoes to this would be great. - 11/11/10

    Was this review helpful?   yes  No
  • very good! I just made a smaller batch, using new potatoes, yellow squash, carrots, onions, green and red peppers and mushrooms, and seasoning with rosemary and oregano from the garden. Yum! - 6/27/10

    Was this review helpful?   yes  No
  • This was just what I was looking for. - 5/10/10

    Was this review helpful?   yes  No
  • Really good. A great way to get in your vegetables. - 10/22/09

    Was this review helpful?   yes  No

  • 0 of 1 people found this review helpful
    Im trying this tonight adding potatoes, will use the leftovers as a base for soup tomorrow. - 9/30/09

    Was this review helpful?   yes  No
  • I used ruby reds that are smaller, and I used garlic pepper herbs instead of plain garlic and it was outstanding! The cooking temp and timing suggested here worked perfectly. Loved it! - 1/14/09

    Was this review helpful?   yes  No
  • This is awesome! I added 2 sweet potatoes and did not have any peppers. There will be no problem getting these ate! Thanks for sharing! - 11/11/08

    Was this review helpful?   yes  No
  • Yummmm, I always have 2 servings & why not this is guilt free goodies. Leftovers-- add broth and it's a great start to soup. - 10/19/08

    Was this review helpful?   yes  No
  • Great way to serve fresh, summer produce. I substituted eggplant for the carrots and used garlic salt and fresh basil for seasoning. Spraying the pan with oil kept the vegetables from sticking. Oven at 400 degrees seemed about right. Will make this one frequently this summer. - 8/14/08

    Was this review helpful?   yes  No