Description
This Roasted Vegetables Recipe is a colorful and flavorful side dish featuring a variety of fresh vegetables seasoned with garlic salt, black pepper, and olive oil, then roasted to perfection and topped with a savory sprinkle of shredded parmesan or mozzarella cheese. Ideal for serving a crowd, it’s an easy, nutritious accompaniment for any meal.
Ingredients
Scale
Vegetables
- 6 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
- 1 medium butternut squash, peeled, seeded, and sliced into 3/4″ to 1″ thick pieces
- 2 large carrots, peeled and sliced into 1/2″ thick rounds
- 4 cloves garlic, finely chopped
- 1 large or 2 medium zucchini, sliced into 3/4″ thick rounds
- 2 red (or yellow or orange) bell peppers, cut into 1″ pieces
Seasoning
- 1.5 Tbsp garlic salt (or to taste)
- Freshly grated black pepper (to taste)
- Extra light olive oil (or avocado oil, or vegetable oil), as needed
- 1/2 cup shredded parmesan or mozzarella cheese
Equipment
- 2 9×13 metal baking pans or 1 large roasting pan lined with foil
Instructions
- Prepare the vegetables: Preheat your oven to 400°F (200°C). While it warms up, wash and slice all vegetables to their specified thicknesses. Peel and seed the butternut squash carefully. Finely chop the garlic cloves. This ensures even cooking when roasted.
- Assemble in baking pans: Place the sliced vegetables evenly in two 9×13 metal baking pans or one large roasting pan lined with foil for easier cleanup. Drizzle the vegetables with extra light olive oil (or your choice of oil) and sprinkle with 1.5 tablespoons of garlic salt and freshly grated black pepper to taste. Toss gently to coat all pieces equally.
- Roast the vegetables: Put the pans in the preheated oven and roast for about 35 minutes, turning or stirring halfway through for even browning. The vegetables should be tender when pierced with a fork and nicely caramelized around the edges.
- Add cheese and finish roasting: In the last 5 minutes of roasting, sprinkle 1/2 cup of shredded parmesan or mozzarella cheese evenly over the vegetables. Return to the oven until the cheese melts and turns slightly golden.
- Serve: Remove the pans from the oven, let the roasted vegetables cool slightly, then serve warm as a delicious side dish for up to 10 servings.
Notes
- You can substitute other veggies like sweet potatoes, parsnips, or cauliflower based on preference or seasonal availability.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Make sure to slice vegetables uniformly for even roasting.
- To keep the vegetables crispier, do not overcrowd the pan; use multiple pans if needed.
- Roasting time may vary slightly depending on your oven and thickness of the vegetable slices.
