Veggie Roast

Veggie Roast

The temperature has come down and the farmer’s markets are bursting with tasty veggies. A perfect time to roast with the oven. This recipe takes a few minutes of prep and a while to bake, but while baking the whole house will smell great!

Veggie Roast Prep


  • 7-8 medium sized Yukon gold potatoes
  • 3 bell peppers – 1 each of yellow, orange, and red
  • 15-20 baby carrots
  • 2 cloves garlic
  • 1 red onion
  • < 1 tablespoon olive oil
  • 1-2 tablespoons no salt seasoning


  • Cut potatoes into about 1/2-3/4” cubes
  • Cut the rest of the ingredients close to the same size
  • Coat a 9x13” oven-safe pan (3Qt CorningWare) in a very light coat of oil. I use a misto to make it quicker.
  • Add spices and give the veggies a very light coat of oil (I use the misto).
  • Mix together (I like doing it by hand)
  • Bake uncovered at 425 degree Fahrenheit for 70 minutes or until potatoes can be pierced easily with a fork


  1. Since I am on a diet now this will be a good time to try your recipe. It looks delicious!

  2. Eftychia: It tastes as good as it looks. Good luck!

  3. I would only add zucchini--it's luscious this time of year. I'm getting hungry.

  4. I had actually bought zucchini, but forgot to put it on!