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Roasted Veggies Recipe

This recipe for Roasted vegetables is honestly the BESTEVER. They are super flavorful, fat free, and provide your body with gorgeous vitamins and nutrients. Dig in to this guilt free dish!!
Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Course Appetizer
Cuisine Vegan
Servings 4


  • 1 Medium Eggplant Cubed (About 1 Inch Cubes)
  • 1 Medium Zucchini Cubed (About 1 Inch Cubes)
  • 1 Medium Red Onion Cut Into Wedges And Separated
  • 1 Red Or Yellow Bell Pepper Cut Into Strips (About ½ Inch)
  • 1 Cup Mushrooms Sliced
  • 1 Cup Green Beans Cut In Half
  • 2 Cups Butternut Squash Cubed
  • 1 Bag Baby Carrots
  • 3 Cloves Garlic Minced
  • 2 tsp Salt (I Don't Like To Use A Lot Of Salt So You MayWant To Add More)
  • 2 tsp Tsp Dried Basil
  • 2 tsp Dried Oregano
  • 2 tbs Nutritional Yeast (Or Parm Cheese)
  • 1 Can Diced Tomatoes 25 Oz
  • 1 Large Baking Dish


  • Preheat oven to 450 degrees
  • Spray baking dish with nonstick cooking spray
  • Put red onion, eggplant and zucchini in baking dish
  • Put in oven and bake for about 40 minutes or until the veggies start to brown (we will call these "browned veggies!")
  • While veggies are baking, combine remaining veggies into a large bowl (plus garlic). Pour entire can (with the juice) of tomatoes into bowl. Mix completely. Add spices and nutritional yeast (or parm cheese). Mix again (we will call this "mixed bowl"!)
  • Once baking veggies are done, remove from oven and transfer to a separate bowl
  • Pour "mixed bowl" into baking dish (be careful, dish is hot!) Spread veggies out completely
  • Layer "browned veggies" on top
  • Cover baking dish with tin foil and put in the oven for 40 minutes
  • After 40 minutes, remove tinfoil, and continue to cook for 30 minutes
  • Remove from oven and allow to cool
Keyword Roasted Veggies Recipe