Roasted Veggies

Keywords: prevent diabetes, prevent cardiovascular disease, vegan, vegetarian, gluten-free, dairy-free, nut-free, peanut-free, oven, healthy

Serves: 6

Prep Time: 15 minutes

Total Time: 30 minutes

Equipment: baking sheet, parchment paper, large mixing bowl, chopping knife, cutting board


  • 2 cups broccoli, chopped florets
  • 2 cups white mushrooms, sliced
  • 2 cups butternut squash, chopped
  • 1 zucchini, chopped
  • 1 summer squash, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons aged sherry vinegar 
  • 4 cloves garlic, minced
  • 1 ½ teaspoons dried thyme
  • Salt, to taste
  • Ground black pepper, to taste


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly drizzle with olive or avocado oil or use nonstick spray.
  2. Chop the broccoli florets, mushrooms, butternut squash, summer squash, red bell peppers, and red onion and add them into a large bowl.
  3. Add the olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and pepper to the bowl of vegetables. Mix the seasoning thoroughly onto the vegetables.
  4. Gently pour the mixed vegetables onto the baking sheet.
  5. Bake in the oven for 12 to 15 minutes, or until fully cooked.


  • Use any vegetables you prefer.
  • Serve these roasted veggies as a side dish for dinner. Pairs well with the baked salmon with garlic, lemon, and dill recipe.
  • Use any vinegar you prefer.


  • Keeps for 4 days refrigerated.
  • Store in a sealed container.
  • Reheat in the microwave or in the oven.

Nutrition Notes:

  • Having mixed roasted vegetables is a great way to get a wide variety of nutrients. The key to getting the most nutrients from roasted vegetables is to use as many varieties and colors of vegetables as possible.

Savings Tip:

  • Cooking a large batch of roasted veggies ahead of time for the week (as meal prep) can save money and time. Since roasted veggies can last in the fridge for several days, they can be easily reheated for another meal later in the week. Using frozen vegetables, like broccoli and butternut squash can also help save on the cost.

Nutrition Facts:

Total Servings: 6
Serving Size: 1/6 of vegetable mix

Amount Per Serving % Daily Value
Calories: 111 calories6%
Total Fat: 5 g8%
Saturated Fat: 1 g4%
Cholesterol: 0 mg0%
Sodium: 43 mg2%
Total Carbohydrates: 16 g5%
Dietary Fiber: 5 g21%
Added Sugar: 0 g0%
Protein: 4 g7%
Vitamin D: 2 IU0.4%
Calcium: 73 mg7%
Iron: 2 mg9%
Potassium: 613 mg18%