Simple Roasted Vegetable Bowl

Name: Simple Roasted Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 bell pepper, sliced; 1 zucchini, sliced; 1 cup cherry tomatoes; 1 carrot, sliced; 1 red onion, cut into wedges; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Healthy & Light

I love how easy it is to whip up a delicious Simple Roasted Vegetable Bowl that bursts with flavor and color. This dish has become a staple in my kitchen, especially on busy weeknights when I want something healthy yet satisfying. The combination of roasted veggies brings a delightful sweetness, while a drizzle of olive oil and a sprinkle of herbs elevate the dish to a whole new level. It's a great way to enjoy seasonal produce and is versatile enough for any meal!

Created by

Emily

Last updated on 2026-01-30T19:06:28.374Z

When I first tried making a roasted vegetable bowl, I was blown away by how simple and flavorful it turned out. I decided to experiment with whatever vegetables I had on hand, such as bell peppers, zucchini, and carrots, tossing them with olive oil and my favorite herbs. The result was a beautiful bowl of vibrant veggies that were both comforting and satisfying.

One of the tips I’d like to share is to make sure the vegetables are cut into even sizes. This ensures they roast uniformly, providing that lovely caramelization without any burnt edges. I occasionally add some quinoa or a sprinkle of feta cheese for extra texture and flavor to take it to the next level!

Why You Will Love This Recipe
Colorful and nutritious, packed with various vegetables
Versatile: perfect as a main dish or a side dish
Roasting enhances the natural sweetness of the vegetables

Roasting for Flavor and Texture

Roasting vegetables is a transformative process that enhances their natural sweetness and brings out delicious caramelized flavors. As the vegetables cook at high heat, the sugars within them concentrate, creating that irresistible golden-brown finish. Aim to spread the veggies out in a single layer on your baking sheet to ensure even roasting and prevent steaming. If you overcrowd the tray, you might end up with soggy vegetables instead of that crisp texture we’re after!

To achieve the perfect roast, I recommend checking on your vegetables halfway through the baking time. Give them a toss to ensure they cook evenly. You’ll know they’re done when they’re tender on the inside and slightly crispy around the edges, typically around 25-30 minutes at 425°F (220°C). This method works well with a variety of vegetables, allowing you to customize your bowl each time.

Ingredient Substitutions and Variations

This recipe is incredibly versatile, allowing for easy substitutions based on what you have on hand or prefer to eat. For instance, you can swap out broccoli for cauliflower or substitute bell peppers with asparagus or Brussels sprouts. Seasonal ingredients work best here, so feel free to get creative and incorporate whatever is fresh at your local market. The cooking time may vary slightly depending on the vegetable’s density, so adjust accordingly.

If you're looking to add a protein component to this bowl, consider adding chickpeas or cubed tofu alongside the vegetables before roasting. This will ensure everything cooks together, and you’ll have a well-rounded meal. For those following dietary restrictions, you can easily make this dish vegan by omitting any cheese toppings, while still enjoying a fulfilling and nutritious meal.

Ingredients

Gather these fresh ingredients for a nourishing meal.

Vegetables

2 cups broccoli florets
1 bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes
1 carrot, sliced
1 red onion, cut into wedges

Seasoning

3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

Feel free to substitute any of the vegetables based on what's in season or what you have in your fridge!

Instructions

Follow these simple steps to create your delicious roasted vegetable bowl.

Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure a crispy finish to the vegetables.

Prepare the Vegetables

Wash and chop all vegetables into equal-sized pieces. Place them in a large bowl.

Season the Vegetables

Drizzle olive oil over the chopped vegetables, then add garlic powder, oregano, salt, and pepper. Toss well to coat evenly.

Roast

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until the edges are golden brown.

Serve

Remove from the oven and let cool slightly. Serve warm over grains, with optional toppings like feta or nuts.

Enjoy your nutritious bowl of roasted veggies!

Pro Tips

Experiment with different vegetables and herbs. Add some protein, like chickpeas or grilled chicken, to make it a complete meal.

Make-Ahead and Storage Tips

One of the best things about this roasted vegetable bowl is its make-ahead convenience. You can chop and season your vegetables up to a day in advance and store them in an airtight container in the refrigerator. This allows the flavors from the seasoning to penetrate deeper into the veggies. Just be sure to toss them in a little olive oil right before roasting to ensure they cook evenly and don’t dry out.

Leftover roasted vegetables can last in the fridge for up to three days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore that crispy texture. You can also toss them into salads, wraps, or grain bowls for a quick meal with minimal effort.

Serving Suggestions

This Simple Roasted Vegetable Bowl can be elevated with a variety of toppings to enhance flavor and texture. For creaminess, consider adding a dollop of Greek yogurt or a sprinkle of feta cheese. If you prefer extra crunch, nuts or seeds such as toasted walnuts or pumpkin seeds make delightful additions. Fresh herbs like parsley or cilantro can also brighten the dish and provide a fragrant finish.

For a complete meal, serve your roasted vegetables over a bed of quinoa, brown rice, or couscous. This adds a hearty grain component that complements the veggies beautifully, turning this bowl into a filling and nutritious dish perfect for any occasion.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but adjust the roasting time as they may release more moisture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan and can be enjoyed by everyone.

→ What can I serve with this bowl?

This bowl is great on its own or served with quinoa, rice, or even pita for a heartier meal.