These Oven Roasted Vegetables are simple to prepare and packed full of flavor! These crisp and delicious vegetables make the perfect side dish and they are naturally gluten-free!
So am I the only one who has issues with coming up with new side dishes? Sometimes I feel like we have the same side dishes over and over again. I discovered this Oven Roasted Vegetables side dish from The South Beach Diet and decided I would try my own version of this recipe.
My new recipe is now one of our family favorites and compliments a lot of different dinners, such as my Feta and Sun-Dried Tomato Turkey Meatloaf and my Greek Marinated Chicken! This one is Gluten Free, low carb and high in fiber! Ya’ll, these oven roasted vegetables taste so amazing and they are so good for you! Let’s keep it simple and fast!
I make these Oven Roasted vegetables on a cookie sheet lined with aluminum foil. If you have a flexipan, definately use that because it’s an easy clean up and nothing will stick. You’re going to love this recipe because you can choose your own favorite vegetables to roast! Here are some options I often incorporate:
- red bell pepper
- yellow bell pepper
- green bell pepper
- orange bell peppers
- red or yellow onion
- brussel sprouts
Mix it up and make this unique each time you make it! And oh my goodness…think of all the vitamins and minerals you are going to get in one serving of this recipe! Having fresh vegetables in your diet is so important and my entire family loves these…even my kiddos!
This is the simplest recipe to make. You’re going to cut up your vegetables and place them on a lined cookie sheet or flexipan. Pour on some extra virgin olive oil and dash on a bit of salt and fresh ground pepper. Simple ingredients provide the best taste! You don’t always have to make a recipe “fancy” for it to taste amazing! Sometimes the simple things in life is all it takes!
You’ll bake this dish in the oven for 30 minutes and then top with fresh grated Parmesan cheese. Melted Parmesan cheese is SO good on vegetables! YUM!
And that’s it guys…you’re now ready to eat!! This recipe is so tasty and full of flavor! It’s a great side dish you can eat any time of year!
These Oven Roasted Vegetables are simple to prepare and packed full of flavor! These make the perfect side dish and they are naturally gluten free!
- 1 medium zucchini, cut into bite size pieces
- 1 medium squash, cut into bite size pieces
- 1 medium red bell pepper, cut into bite size pieces
- 1 medium green bell pepper, cut into bite size pieces
- 1 medium yellow bell pepper, cut into bite size pieces
- 1 lb fresh asparagus, cut into bite size pieces
- 1 package of fresh mushrooms, sliced
- 1 sweet onion, quartered
- 3 Tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Heat oven to 450F.
Place zucchini, squash, peppers, asparagus, onion, broccoli and mushrooms in a big bowl.
Toss with olive oil, salt and pepper and mix to coat.
Spread the vegetables in a single layer on a cookie sheet. If you have a Demarle cookie sheet, that works best due to the non-stick texture.
Roast in the oven for 30 to 40 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
- Recipe source: inspired by Southbeach Diet
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