Colorful Oven-Roasted Vegetables


The irony of this dish on a day like today is that it’s something that would normally encompass my whole meal (plus a cup or so of Calrose rice!).

Alas, today it is simply a side dish.

However, it is far too delicious to under-sell as a co-star to a larger meal. Your vegetarian guests (and carnivores) will love this very easy to make, full-of-flavor, healthy option for any time of the year.

This is one of my favorite weeknight dinners. When my friend Kim told me about it, I couldn’t have imagined how much flavor would be brought out with just olive oil, salt and pepper.

I was sure I’d add another seasoning, but after the first time I made it, I decided that I wouldn’t change a thing.


Colorful Oven-Roasted Vegetables

4-6 servings


Oven-roated veggies
  • 1 whole green pepper, chopped into large chunks
  • 1 whole yellow pepper, chopped into large chunks
  • 1 whole red pepper, chopped into large chunks
  • 2 whole tomatoes, chopped into large chunks and seeded
  • 1 whole yellow onion, chopped into large chunks
  • 3-4 Tbsp extra virgin olive oil
  • 1/2 pound fresh green beans (snip off end and cut into 1" pieces)
  • 1 1 /2 tsp salt
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 pound fresh asparagus (snap off lower part of stalk at natural breaking point and cut into 1" pieces)


  • Preheat oven to 450 degrees F
  • Put all of the veggies, oil, salt and pepper into a large roasting pan and toss together until veggies are well coated.
  • Roast, uncovered, for approximately 30 minutes until veggies are tender, but still firm.
Prep Time: 15 - 20 Minutes
Cook Time: 25 - 30 Minutes
Total Time: 40 - 50 Minutes
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