As a kid, I didn’t care much for veggies. I’d just push them around the plate. Back then the veggies came from a can or the freezer. They would be heated and served. No wonder I didn’t like them.
I Discovered Fresh Veggies
Over the years I’ve grown fond of almost all varieties of vegetables. As long as they are fresh. The difference between canned and fresh is amazing. I also learned lots of different ways to prepare them. But I do have my favorite method.
Roast Em
A few years back, I ran across a recipe called Roasted Veggies and Pasta. I’d never tried roasting veggies before. And now that recipe is one of my favorite meatless dishes.
I enjoy experimenting with roasting different foods, as well. Potatoes, mushrooms, chicken and meatballs are all better when roasted.
Try It, You’ll Like It
Below is a list of my favorites. But any single vegetable that is roasted with onions and/or peppers will taste good.
Choose 3 or 4 Favorites, Then Switch Them Up
- Onion, roughly cut
- Bell Pepper (any or all colors) roughly cut
- Asparagus, cut into 1 inch pieces
- Zucchini or other squash, sliced into half moons
- Eggplant sliced and pre-salted to pull out moisture, pat dry then cut into 1/2 inch cubes
- Sweet Potatoes cut into cubes
- Russet Potatoes cut into cubes
- Cauliflower rough cut
- Broccoli rough cut
- Carrots sliced
- Cherry tomatoes cut in half
- Brussell Sprouts quartered
- Mushrooms – sliced
- Fruits like pineapple, apples and pears add a mildly sweet layer to any roasted veggie mix.
- Olive Oil to coat
- Kosher Salt and pepper to taste
- Favorite season mix like Tony’s or Kinder’s The Blend (optional)
- Make them Mexican with some Chili Powder or Italian with a sprinkle of Italian seasoning
Put it Together
Preheat oven or Air Fryer* to 400 degrees.
Put your mix of vegetables in a bowl and toss with olive oil. Take care not to use too much.
Add seasoning to taste and toss again. These veggies are very good with just salt and pepper.
Spread them on a baking sheet or in your Air Fryer*. Bake for about 10 minutes and toss. Repeat this once or twice more until the veggies have golden brown edges.
Now What
There are many ways to eat these vegetables besides straight from the oven or as a side dish to protein.
- Top a pizza round with them and add grated mozzarella and Parmesan
- Spread between a couple of slices of sourdough bread, add Swiss cheese and grill it
- Use instead of meat sauce in lasagna along with some marinara and cheeses
- Ditto for baked ziti, add the cheeses and marinara
- Toss linguine with marinara and throw the veggies on top.
- Spread on top of one of Trader Joe’s baked flat breads (bake the flatbread separately).
- Fill an omelet with them.
Tell Me What You Think
I’d love to know if you tried this or let me know your own favorite veggie recipe.
Until next time!
*Air Fryer: I highly recommend this gadget. They preheat faster than an oven and use convection so the food cooks fast. It’s also easier to toss your veggies in.
Note: This blog is sponsored by me, Karen J Adams. Any recommendations or suggestions are my own without the exchange of money.
Unpublished work © 2025 Karen J Adams
