Easy Roasted Vegetables Recipe

Got some leftover vegetables and don’t know what to do with them? My roasted vegetables recipe is one of my favorite go-to’s for a quick and nutritious side.

Finished with a generous drizzle of my earthy tahini sauce, you have a dish that’s not only yummy on its own but can also be served with so many other foods.

Roasted Veggies Recipe

I have lost count of how many times I’ve made this recipe. Roasted veggies are a family staple in our house, and we’ve eaten them with so many other delicious mains.

I’ve tried to keep things simple in this recipe by putting the veggies as the focus of the dish in their own right. With a good dose of tahini sauce, and a side of, say, couscous, you’ve got a truly delicious and simple meal in its own right.

But that’s just the beginning of the possibilities. I’ve listed some ideas in the serving suggestions, but in all honestly, roasted veggies can be eaten with nearly anything.

If you want to get more vegetables into your food but have always struggled with raw servings or cold salads, I would definitely give this dish a try. We eat it all the time with meat, fish, couscous, and in so many other ways.

Recipe Ingredients

To make my roasted veggies recipe, you’ll need the following:

• Bell Peppers – 3 bell peppers (assorted colors)
• Eggplant – 1 eggplant/aubergine
• Zucchini – 2 zucchinis/courgettes
• Onion – 1 medium onion
• Salt – 1 tsp kosher salt (or 1/2 tsp table salt)
• Olive Oil – 3 tbsp olive oil
• Black Pepper – 1/2 tsp black pepper
• Tahini Sauce – 1/2 cup tahini sauce (optional)

For this amount of veggies, you’ll need two baking trays/baking sheets.

Step-by-Step Instructions

Step 1 – Preheat the oven to 430°F (220°C).

Step 2 – Prep the Veggies.

A – Peel and quarter the onion.

B – Cut the zucchini in half and then slice it into 1/2-inch slices.

C – Cut the peppers in half, remove the core and seeds, and then slice into 1-inch slices.

D – Slice the eggplant into 1/2-inch slices.

Step 3 – On two baking trays or baking sheets, add some parchment paper/baking paper and add half the veggies to each tray. Drizzle olive oil and season with salt and pepper.

Step 4 – Bake at 430°F (220°C) for about 35 minutes until veggies are roasted and a little charred.

Serving Suggestions

Once they come out of the oven, have a try, and savor those sweet and earthy flavors.

From there, you can easily prepare some of my easy tahini sauce and drizzle it generously over the top, served with some couscous for a Middle Eastern-inspired combination.

Alternatively, you could add a vinaigrette on top (whisk 3 tbsp of olive oil, 1 tbsp of red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp of dijon mustard, a pinch of salt and pepper).

The world really is your oyster from here on in. I’ve lost count of the dishes I’ve served with these veggies, but I’ll reel off a few for you to give you some ideas.

Seafood is a really good one for this. Two of my favorites are oven-cooked salmon in a lemon and butter marinade and pan-fried bassa, with or without a breadcrumb coating.

You could also serve these veggies with roasted chicken and a few other sides, such as relishes or green salads, for a hearty dish.

I’ve also got a delicious grilled veggie panini recipe you could try, where you put the veggies in a panini with tahini and feta cheese. You could also use the same ingredients in a tortilla wrap!

Oh, and a side of hummus, like my easy hummus recipe, never goes amiss either!

In all honestly, there’s no end to the pairings. This is definitely one of my tried and trusted favorites, and it’s great to add some goodness and color to any spread. Let me know in the comments what you think and what dishes you tried it with.

Roasted Veggies Recipe Card

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Looking for easy and yummy ways to use some leftover veggies you have at home? Keep my recipe for safekeeping by saving it to one of your recipe idea boards.