The Perfect Oven-Roasted Vegetables

My Perfect Oven-Roasted Vegetables are colorful, delicious and packed with nutrients. 

Course Side Dish
Cuisine American
Servings 6
Calories 80 kcal
Author The Foodie Physician


  • 1 large red onion, peeled
  • 2 bell peppers (yellow, red or orange)
  • 2 medium zucchini
  • 4 carrots, peeled
  • 12 whole cloves garlic, peeled
  • 1 tablespoon olive oil
  • Salt and pepper
US Customary - Metric


  1. Cut the onion and peppers into 1-inch pieces. Slice the zucchini and carrots on a diagonal into pieces that are roughly the same size. Divide the vegetables and garlic cloves between two baking trays lined with parchment paper. Spread them out in a single layer- don’t overcrowd the pans.
  2. Toss the vegetables with oil and season them with salt and pepper. Roast in the upper 1/3 of the oven until browned and tender, 35-40 minutes, stirring them halfway through. If using two shelves in the oven, rotate the pans halfway through cooking time to ensure even browning.
Nutrition Facts
The Perfect Oven-Roasted Vegetables
Amount Per Serving
Calories 80 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Saturated Fat 0.4g3%
Sodium 34mg1%
Carbohydrates 14g5%
Fiber 2.4g10%
Protein 1.9g4%
* Percent Daily Values are based on a 2000 calorie diet.