During the onset of the fresh vegetable season and usually summertime, I usually want to shed a few pounds but I get so sick of salads, I need a change so I roast vegetables.
A little secret, I will separate some with the crunchy topping for the family and omit the extra calories on mine, but you can choose how many calories you want to add to your vegetable-roasted medley.
I change the flavors with herbs, fresh zests from fruits and sometimes just some balsamic vinegar splashed on top after they're roasted, there is no wrong or right just improvise the recipe to your dietary needs.
Scroll down and check out these easy cooking methods, a printable recipe card at the end, and take advantage of all the substitutions and tips below.
Roasted Vegetable Herb Suggestions:(fresh is best but not in season use dried herbs)
- thyme
- basil
- fresh dill
- oregano
- parsley
- Rosemary
- granulated garlic(regular fresh may burn)
- onion powder
- Cajun seasoning
- Greek seasoning
- Seasoning salt
- balsamic vinegar
- cooking spray
- olive oil or brush with olive oil
- lemon or lemon zest or lime
- orange or orange zest
Tips and Other Cooking Methods for Roasted Vegetables
- Steamed: don't overcook them, add to a basket for 7 to 9 minutes,(depending on thickness) then check them before continuing cooking to how you prefer them
- Microwaved: I add a little water, cover it, and make it steam for around 7 minutes
- Air frying(see photo below): brush the oil, and season with your favorite spices. Place on your wire basket, and air fry at 400 for 11 minutes or until crunchy or slightly browned. You can make these ahead of time, refrigerate them covered, and reheat them in foil.
- use only fresh vegetables not frozen and any assorted you prefer (cook from soft to al dente')
- always cook at a high temperature ( around 400 degrees is perfect), don't crowd the vegetables on top of each other, rotate the pan when roasting spray with cooking oil, or brush with olive oil
- Roasted Vegetable Medley recipe in the printable card below
Shopping List You Should Have On Hand to Roast a Vegetable Medley
Other Additions and Suggestions for Roasted Vegetables
- lime or orange zest on top
- sprinkle with toasted almonds or sesame seeds
- add chopped fresh mint, basil, and parsley
- add cooked bacon crumbled on top
- drizzle with olive oil and lemon juice with Italian seasoning after cooked
- sprinkle with red pepper flakes and mozzarella cheese 2 minutes before baking time is over for a cheesy spicy topping
- brown some butter around 2 tablespoons and add 18 years of aged balsamic vinegar around 2 teaspoons and toss for a delicious buttery coating
- Parmesan or Pecorino Romano grated cheese
- grated cheddar cheese and crispy bacon topping
- artichokes hearts
- brussels sprouts, wedged cabbage, red cabbage wedges
- cubed zucchini or another squash cut into cubes
- baby onions
- purple cauliflower
- broccolini
- broccoli
- asparagus chopped into small pieces
- green beans
- peas
- snow peas
- any variety of tomatoes
- baby corn
- assorted sweet or hot peppers
- purple small potatoes or red (part boiled)
- sweet potatoes cubed
- baby tri-color carrots
- mushrooms
- whole radishes
- beets red or yellow slices
- cubed squash
- cubed eggplant
- celery
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Great Side Dish
Roasted vegetables can be baked with or without breadcrumbs and left plain with herbs..
The most important cooking advice is to prepare the vegetables to your dietary needs and cooking preferences.
If you love vegetables you may also like zucchini fries or cauliflower fried florets, or broccoli rabe all great vegetable recipes to try.
Yield: 10
Panko Roasted Vegetables
Panko Roasted Vegetables are the perfect side dish with any meal and these are bursting with delicious fresh herb and cheese crunchy topping flavors.
Prep time: 15 MinCook time: 32 MinTotal time: 47 Min
Ingredients
- 4 or 5 cups of assorted vegetables (see under notes all our suggestions)
- Note: we used bell peppers, cut green beans, potato sliced thin, zucchini slices, tomatoes, mushrooms and broccoli florets
- 1/2 cup of Italian-flavored Panko breadcrumbs
- 3 to 4 tablespoons of Parmesan cheese grated or Pecorino Romano cheese
- 1 teaspoon granulated garlic powder
- salt and black pepper to taste
- Optional: cayenne pepper for heat, 1 tablespoon lemon zest or orange zest, or dried craisins or raisins
- 1/4 cup extra virgin olive oil (or to save calories use an olive oil cooking spray)
- 1 tablespoon or more of chopped assorted fresh herbs (oregano, mint, thyme, basil, parsley)
- Garnish: freshly squeezed lemon juice, balsamic vinegar
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Sliced all the vegetables thin and place them in a large bowl.
- Either add the oil to the bowl or spray the all with cooking oil.
- Toss in the herbs, seasoning then salt and pepper taste or any other options..
- Spread onto the prepared baking sheet.
- Bake at 400 degrees for 30 minutes or longer for softer vegetables.
Notes
Other Additions and Suggestions for Roasted Vegetables
- lime or orange zest on top
- sprinkle with toasted almonds or sesame seeds
- add chopped fresh mint, basil, and parsley
- add cooked bacon crumbled on top
- drizzle with olive oil and lemon juice with Italian seasoning after cooked
- sprinkle with red pepper flakes and mozzarella cheese 2 minutes before baking time is over for a cheesy spicy topping
- brown some butter around 2 tablespoons and add 18 years of aged balsamic vinegar around 2 teaspoons and toss for a delicious buttery coating
- Parmesan or Pecorino Romano grated cheese
- grated cheddar cheese and crispy bacon topping
- artichokes hearts
- brussels sprouts, wedged cabbage, red cabbage wedges
- cubed zucchini or another squash cut into cubes
- baby onions
- purple cauliflower
- broccolini
- broccoli
- asparagus chopped into small pieces
- green beans
- peas
- snow peas
- any variety of tomatoes
- baby corn
- assorted sweet or hot peppers
- purple small potatoes or red (part boiled)
- sweet potatoes cubed
- baby tri-color carrots
- mushrooms
- whole radishes
- beets red or yellow slices
- cubed squash
- cubed eggplant
- celery
Roasted Vegetable Herb Suggestions:(fresh is best but not in season use dried herbs)
- thyme
- basil
- fresh dill
- oregano
- parsley
- Rosemary
- granulated garlic(regular fresh may burn)
- onion powder
- Cajun seasoning
- Greek seasoning
- Seasoning salt
- balsamic vinegar
- cooking spray
- olive oil or brush with olive oil
- lemon or lemon zest or lime
- orange or orange zest
Nutrition Facts
Calories
69.57Fat (grams)
6.07 gSat. Fat (grams)
1.09 gCarbs (grams)
2.85 gFiber (grams)
0.23 gNet carbs
2.61 gSugar (grams)
0.47 gProtein (grams)
1.05 gSodium (milligrams)
63.31 mgCholesterol (grams)
1.82 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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