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Recipes

How to Make Easy Roasted Vegetables

This article is written by a student writer from the Spoon University at U Mich chapter.

Farmers’ market season has arrived, which means tons of seasonal produce at amazing prices. Even if you don’t have a farmers’ market near you, you can find more variety at your local grocery store this time of year.

Spring vegetables lend themselves really well to simple dishes like these roasted vegetables. It’s really easy and incredibly versatile – which is good since finals are here and you want something both nutritious and simple.

Easy

Prep time: 10 minutes
Cook time:
15 minutes
Total time:
25 minutes

Servings: 2

Ingredients:
1 bell pepper
1 tomato
1 red onion
olive oil
basil

Optional: zucchini, yellow squash, asparagus

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Photo by Ben Rosenstock

Directions:
1. Preheat oven to 350°F.
2. Slice the peppers and onions into strips, and any squash or asparagus into rounds.

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Photo by Ben Rosenstock

3. Line a cookie sheet with foil.
4. Toss the vegetables with olive oil, basil, salt and pepper.

5. Bake for about 15 minutes.

6. Serve tossed with pasta and feta, inside a panini or as a side to chicken breast.

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Photo by Ben Rosenstock

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Photo by Ben Rosenstock