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Roasted Mixed Vegetables

Roasted Mixed Vegetables
Serves: 6


2 small sweet potatoes
1 celery root
2 zucchini
1 small eggplant
1 red bell pepper
1 green bell pepper
2 to 3 carrots
2 to 3 onions
1 large leek, white and light green parts
1 pound ripe tomatoes
4 garlic cloves
¼ cup fresh oregano or 2 tablespoons dried
1 rosemary sprig
Small bunch fresh mint or 2 teaspoons dried, plus extra for sprinkling small bunch fresh parsley, plus extra for sprinkling
½ cup olive oil
Salt and pepper


Preheat the oven to 350ºF.

Cut into 1 ½ to 2-inch chunks the sweet potatoes, celery root, zucchini, eggplant, red and green peppers, and carrots. Cut the onions into wedges and the leek into thick rings. Peel and coarsely chop the tomatoes. Chop the garlic. Finely chop the oregano, rosemary, mint, and parsley.

Combine all of the vegetables and herbs in a roasting pan. Add the olive oil, season with salt and pepper, and mix well. Cover with foil and roast for 40 minutes.

Remove the foil and return the pan to the oven until the vegetables begin to color, about 15 minutes. Remove from the oven and serve warm.

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