My family agrees the best way to cook vegetables is to roast them in a bit of olive oil with salt and pepper. In our house, gone are the days of steaming and boiling to death our veggies. I knew immediately I would share our love of olive oil roasted vegetables. On the grill or in the oven, we love all combinations of roasted veggies.
On the barbecue we prepare garden vegetables and potatoes both either straight on the grill or wrapped in a foil packet. Savory grilled potatoes are so good and my family fights over the crispy pieces at the bottom. There are never any leftovers.
Roasting vegetables is a great way to cook up a summer surplus from the garden and I love to add dill or rosemary to vegetable combination. The options are endless. My youngest loves grilled broccoli and cauliflower and eats bowls of it whenever I make them.
Our absolute favorite medley of vegetables are root vegetables. There is something that roasting them in olive oil does to bring out the earthy flavors. Whether in the oven, or on the grill, we eat this combination at least twice a month from fall through winter. This year I grew my first batch of sweet potatoes and I always grow beets and carrots from fall through spring. This year I want to try adding rutabaga to the garden.
Oven Roasted Vegetables
- Wash and dry the vegetables you are roasting.
- Cut into uniform size.
- Pour all into a large bowl and drizzle generously with olive oil.
- Add salt and pepper or other herbs and toss until vegetables are coated well.
- Spread out on a cookie sheet evenly and roast in preheated oven at 375 degrees.
- Roasting times vary so stir occasionally and remove when just fork tender.
- Tip: If you are roasting soft and firm vegetables, you can add the tender veggies like mushrooms half way through the roasting time.