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Roasted Vegetables Three Ways

Contributed by: Chris WebAdmin. of

All three of these recipes call for 10 to 12 cups of vegetables cut into chunks or slices, somewhat bigger than bite-size. Choose at least four vegetables, keeping in mind color, texture and flavor. Possibilities include potatoes, sweet potatoes, carrots, zucchini, yellow squash, mushrooms, eggplant, parsnips, turnips, bell peppers, asparagus and onions - feel free to experiment with vegetable combinations.

The fastest way to prepare this dish is to parboil the harder, longer-cooking vegetables briefly before roasting them, but it also is possible to bake everything without parboiling.


  • 2 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles
  • 2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above
  • 2 carrots, peeled and cut into 1-inch chunks or cut on the diagonal into 1/2-inch-thick slices
  • 1 large onion, cut into wedges
  • 1 medium zucchini, cut into 1-inch chunks or cut on the diagonal into 1/2-inch-thick slices
  • 2 bell peppers, cut into 1-inch chunks (two different colors is nice)

Choose one of the following:

Cantonese Dressing

  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon honey
  • 1 tablespoon dark sesame oil
  • 3 garlic cloves, minced or pressed
  • 1/2 teaspoon ground anise

Italian Dressing

  • 4 teaspoons olive oil
  • 1/4 cup fresh lemon juice
  • 6 garlic cloves, minced or pressed
  • 3 tablespoons minced fresh rosemary (2 to 3 teaspoons dried and ground)
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon salt

Caribbean Dressing

  • 3 tablespoons soy sauce
  • 1 tablespoon canola or other vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon packed brown sugar
  • 1 small onion, coarsely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons grated fresh ginger root
  • 1 large garlic clove, minced or pressed
  • 1 fresh green chile, coarsely chopped, seeds removed for a milder"hot"


Preheat the oven to 425 F.

Parboil the potatoes, sweet potatoes and carrots in boiling water to cover for two minutes. Drain well. In a large bowl, combine the parboiled vegetables with the onions, zucchini and bell peppers.

To make the dressing of your choice, either whisk together the ingredients in a bowl, or puree them until smooth in a blender or food processor.

Toss the vegetables well with the dressing. Place the vegetables in a single layer on a large unoiled baking tray and bake, stirring every 15 minutes, until all of the vegetables are tender, about 45 minutes.

To roast without parboiling, bake the vegetables in sequence. Prepare a large baking tray with cooking spray or a light coating of oil. Place the white potatoes and carrots on the tray and bake for 15 minutes. Add the sweet potatoes and bake for another 15 minutes. Remove the vegetables from the oven and transfer to a large bowl. Add the onions, zucchini and bell peppers to the bowl and toss with the dressing of your choice. Spread the vegetables on the baking tray in a single layer and return to the oven. Bake until all of the vegetables are tender, about 45 minutes, stirring occasionally to prevent sticking.

Preparation time: 25 minutes

Baking time: 45 to 75 minutes, shorter time for parboiling method

Serving Size: Serves 4 to 6

Nutritional Information: Per 6.5-ounce serving (All three variations are within 1 gram of one another in fat, protein and fiber content): Calories 169, Protein 3.4 grams, Fat 2.8 grams, Carbohydrates 34.1 grams, Saturated fatty acids 0.4 grams, Polyunsaturated fatty acids 1.2 grams, Monounsaturated fatty acids 1 gram, Cholesterol 0 milligrams, Sodium 742 milligrams, Total dietary fiber 4.1 grams

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