Those of you who know me in “real life” probably know that I am so not a chef! I cook when I have to. The end. Once in a while I enjoy cooking but only when I’m in the mood and that doesn’t happen too often. I struggle because I am such a loser at planning ahead! As in, I’m really proud of myself if I remember to take meat out of the freezer in the morning for dinner that night. Ha ha! Please tell me I’m not the only one!
The point is, easy dinners that are more healthy than boxed macaroni and cheese save my bacon. My favorite recipes are impossible to mess up, fast, and don’t take much prep time. This is one of my mom’s go-to side dishes during the summer when fresh veggies are ready to pick from the garden. Not only is it fast and easy, it’s also very healthy! Lots of vegetables paired with a little olive oil and spices. But in spite of being guilt-free, this side dish is DELICIOUS. All of my 5 siblings love it, which is saying something because some of them are pretty picky. In fact my 21 year old brother still won’t touch boiled peas or carrots, but he will eat all the roasted vegetables in this recipe!
To make this easy favorite, chop up your vegetables and put them in a large bowl.
In a small bowl, mix olive oil with the spices, then drizzle the mixture over the vegetables and stir until the veggies are coated completely.
Spread the vegetables in an ungreased 13×9 glass pan, and bake at 375 uncovered for 30 minutes or until tender.
That’s it! Can you believe how easy that is? I usually serve this recipe as a side dish, but one day in a pinch I discovered how easily it can become a main dish. Just take a few raw chicken breasts, chop them into small pieces, double the olive oil/spices mixture, and toss them together with the chopped vegetables (you’ll need a larger bowl). Then spread the veggies and chicken mixture across two glass pans instead of one. You shouldn’t need to roast it longer than the 30 minutes in the original recipe, but just check a few pieces of chicken to make sure it’s completely cooked through when you pull out the pan, and put it back in for a few more minutes if necessary. Another reason I love this recipe is because it’s gluten free and dairy free. My husband and I don’t have allergies to wheat or dairy products, but we have friends who have multiple food allergies, and this recipe is hassle-free when we have them over for dinner because it doesn’t contain any ingredients that people are often allergic to.
I hope you’ll try out this recipe with some tasty summer produce, let me know how you like it if you do! It’s a winner around here!
15 minPrep Time
30 minCook Time
45 minTotal Time
Pre-heat oven to 375 degrees F. Chop the potatoes, carrots, zucchini, red pepper, and yellow squash. Combine the chopped vegetables in a large bowl. In a small bowl, combine the olive oil, basil, oregano, salt, pepper, and garlic powder. Drizzle the olive oil mixture over the vegetables and stir until vegetables are well-coated. Place the coated vegetables in an ungreased 13x9 pan. Bake uncovered for 30 minutes or until tender. Enjoy!