Once you learn how to roast vegetables with oil or without, I know you are gonna love them because they are so easy and healthy! Roasted vegetables fit into any real food diet including the GAPS diet, Paleo, Keto and AIP.
Why learn how to roast vegetables?
The flavor is intensified during the roasting process and they are just plain yummy! Roasted vegetables are GAPS diet legal, Paleo friendly and also allowed on the Keto and AIP diets.
Roasted vegetables are really allowed on any real food diet just be sure to select vegetables appropriate to your diet.
This tutorial is to teach you how to roast vegetables – any vegetables. Once you try it, I am confident that you will begin experimenting with different vegetable mixes.
The vegetables I normally have on hand depend on the season – more about that in a minute.
You will notice the following recipe contains summer squash, zucchini and yellow squash, onions, and garlic. Don’t be afraid to try new combinations – it’ll taste great!
More Roasted Vegetables To Try:
- Bell peppers
- Brussels sprouts
- Potatoes (regular and sweet)
- Squash – yellow summer and zucchini are my faves!
- Turnip root
As you can see, the possibilities are endless!
How to Roast Vegetables – 2 Methods
Roasting vegetables can be done in the oven or on the grill. I am a seasonal person because during the winter I use the oven and ten to use root vegetables.
But, during the summer, in an effort to keep the kitchen cool, I love roasting vegetables outdoors on the grill and tend to roast fresh from our garden produce.
Roasting Vegetables Step by Step
For either oven roasted vegetables or roasting vegetables on the grill the first steps is the same.
1. Clean the vegetables and cut into chunky bite sized pieces.
2. Toss the vegetables liberally in olive oil to coat. You can also spritz them with oil. Sprinkle with salt and pepper to taste – you can always add more after roasting.
3. Spread evenly on a pan or place in a grill basket to roast.
Add vegetables to the same baking pans according to their required cook time. Root vegetables like carrots, beets, carrots, turnip, tend to take longer to roast (up to 45 minutes). Be sure to group these veggies together so they finish about the same time.
Other vegetables like onions, garlic, and cruciferous vegetables (cauliflower, broccoli, cabbage), don’t require as much time to cook. They take about 25 minutes so, I like to put all these on a pan together.
Oven roasted vegetables:
Preheat the oven to 400F.
Spread vegetables in shallow baking dish. Stir frequently. Bake for 25 min – 45 mins or until tender and golden. The time depends on the vegetables and the size of the pieces.
Grill roasted vegetables:
Heat the grill. Spread grilling mat on grill and place vegetables on it OR place vegetables in a grill basket and place on grill. You can even line the grill with aluminum foil and place vegetables on the it.
Stir frequently to prevent burning. That said, the charred pieces taste good!
When cooked and tender (depending on the size and vegetable 25 – 45 mins), carefully remove from the grill to a serving bowl. Not only are the roasted vegetables hot, you don’t want to drop any!
Serve and Enjoy!
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Roasting vegetables brings out the sweetness so everyone enjoys them.
- 6 zucchini squash
- 6 yellow summer squash
- 3 onions
- 6 cloves garlic sliced
- 1/4 cup extra virgin olive oil or enough to coat the vegetables
- Salt and pepper to taste
- Fire up the grill or preheat the oven to 400F.
- Clean the vegetables and cut into chunky bite sized pieces.
Toss the vegetables liberally in olive oil to coat or spritz with oil. Sprinkle with salt and pepper to taste - you can always add more after roasting.
Spread vegetables in shallow baking dish. Stir frequently. Roast for 25 min - 45 mins until tender.The time depends on the vegetables and the size of the pieces.
- Spread vegetables on grilling mat or place in a grill basket (you can even line the grill with aluminum foil).
- Place vegetables on grill.
- Stir frequently to prevent burning. That said, the charred pieces taste good!
When cooked and tender (about 25 - 45 mins), carefully remove from the grill to a serving bowl. Not only are the roasted vegetables hot, you don't want to drop any!
- Serve and Enjoy!
More Roasted Vegetables To Try;
- Bell peppers
- Potatoes (regular and sweet)