{Gluten-Free} Roasted Vegetables


In the past when I had tried to make roasted vegetables, they always tasted funny. Last Christmas, the fiancé and I hosted Christmas lunch (in lieu of dinner), and my mom made some roasted vegetables. They were a big hit! Even the fiancé’s sister asked for the recipe, and I jotted it down for myself. I have made them a few times since, and the fiancé has a big serving and he even LIKES them, and let me tell you, he is picky when it comes to vegetables! There is a base of 4 vegetables, and the rest is up to you.



{Gluten-Free} Roasted Vegetables

Recipe by CeciliaCourse: Dinner, Side Dish


Prep time


Cooking time




  • * white onion

  • * 1 celery stalk

  • * 2 or 3 of green / red / yellow / orange peppers

  • * Portobello mushrooms

  • zucchini

  • yellow squash

  • eggplant

  • 2 carrots or ½ – 1cup of baby carrots

  • 1 large potato

  • 1 sweet potato

  • 2 tbsp olive oil

  • 1 tbsp minced garlic

  • ¼ tsp salt

  • ¼ tsp black ground pepper

  • ¼ tsp thyme

  • ½ tsp oregano

  • ½ tsp basil


  • Preheat oven to 400F.
  • Cut all vegetables: peppers, and mushrooms should be cut into strips; carrots should be thick matchsticks; celery, zucchini, squash, and eggplant should be sliced; potatoes should be cut into 1″ cubes.
  • Put all vegetables in a large bowl.
  • In a small bowl, mix olive oil and spices.
  • Pour olive oil mixture over vegetables, and then toss or stir the vegetables so they’re all covered.
  • Prep baking sheet: grease the sheet with spray oil or with parchment paper.
  • Place vegetables on baking sheet, and bake for 20 minutes.
  • Take baking sheet out, and then turn vegetables over.
  • Bake for another 25 minutes or less… once the potatoes are cooked, the vegetables are done


  • The first 4 vegetables are must haves, the rest are optional.
  • You may need to add more olive oil if the vegetables are very dry before baking

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  1. Yum, Yum…si un dia te visito, me das!!! jajaja pero sin succhini or squash..eres una gran cocinera!

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