Roasted vegetables, in my humble opinion, are one of the tastiest flavors around (due to the natural sugars being browned and caramelized).

And if you just have a sheet pan (baking sheet, cookie sheet, etc.) or a square medium-size or larger baking pan, that’s all the equipment you’ll need. Some say you also need a rack that fits in the sheet pan and parchment sheets or foil to line the bottom of the pan with for easier cleaning.

You can. I don’t. I simply let the pan cool, then just add hot or warm water with a squirt of dishwashing liquid and let it sit for about 10-15 minutes. Then rinse the pan with clean water and either wipe it dry or put it in the dish drainer. I prefer this way; every time I use a pan lining and try to lift it out, something always ends up spilling out on the pan, anyway (or spilling out while cooking).

Some also say that there are certain veggies that will roast better than others and that you should pick just root or dense ones with similar sizes and weights. You can. I don’t. I just go by what I like and what I have available. Here’s an example of what I have put together: Slices of potatoes, tomatoes, cucumbers, bell peppers, cut-up broccoli, onions, eggplant, and zucchini.

Some say you should use basically olive oil or other certain coatings on the veggies. You can. I don’t. But what I will do is a very light coating of the sheet or baking pan using regular cooking oil, so the veggies won’t stick. And I also use a variety of marinades, spices, and seasonings on the veggies. There’s no one “right” way; you do you.

I have used:

French, Catalina, and Italian salad dressings

Apple cider vinegar

Shredded cheese of any variety

Salt, pepper, garlic powder or garlic pepper, and lemon pepper

Chopped onions

Chopped bell peppers

I then combine all of this together with whatever veggies I have on hand and let everything marinate for at least a couple of hours or more.

Then:

For slow roasting, which will yield a soft, creamy inside and crispy, toasty edges, set the oven to 325 degrees F. for about 23 to 30 minutes (a half-hour). Take a taste test; if it’s to your liking, you’re done. If not, let this continue for about another 15-20 minutes or more. Cooking times are going to vary because there’s really no one “proper” way.

I personally prefer to roast from 350 to 400 degrees F. for 30-40 minutes (this produces a more crispy, crunchy texture with a soft inside, but not creamy).

Sometimes I’ll just add my veggies to the meat I’m cooking for that day, but I always do this when the meat is halfway done.

I can usually smell when the veggies are ready, but you can insert a small paring knife in the center; if the knife goes in easily and the outside’s browned down, it’s done.

Let the veggies “rest” outside the oven for a few minutes; you can then serve them hot or at room temperature. And you can add extra flavors after cooking; it doesn’t have to be before (the reason I always flavor and season before is because this way, everything’s baked in; tasty results!).

Any leftovers can be added to a salad, sandwich, or simply eaten “as is.”

Here are two recipes to try:

Vegetable Roast

Ingredients

1 each red and yellow pepper, seeded and quartered

1 red onion, cut into wedges

1 Vidalia or other sweet onion, cut into wedges

2 cloves garlic, minced

1 Tbs. olive oil

1 tsp. each minced fresh thyme and oregano, or one-fourth tsp. each dried

one-half tsp. salt

Heat the grill to medium-high or heat the oven to 350 degrees F.

In a bowl (if using a grill), or roasting pan, combine all ingredients.

Grill for 10-15 minutes, turning once, until tender.

Or, roast for 45 minutes, occasionally turning, until tender.

Makes 4 servings

Work time: 5 min.

Total time: 20-50 min.

Did You Know That…..

Onions are low in sodium fat and cholesterol-free and are also excellent sources of cancer-fighting phytochemicals.

Roasted Broccolini

Ingredients

2 lb. broccolini, stems trimmed (you can also switch to broccoli rabe; to prep, just trim the bottom inch or so from the stalks)

3 Tbsp. olive oil

2 tsp. lemon zest

three-fourths tsp. kosher salt

one-half tsp. crushed red pepper

 Preheat the oven to 450 degrees F.

Toss together the broccolini and olive oil on a rimmed baking sheet.

Sprinkle with zest, salt, and red pepper; toss well.

Roast at 450 F. on the top oven rack until slightly crispy and stalks are tender, about 15 minutes.

Remove from the oven. 

Makes 8 servings

Work time: 10 min.

Total time: 35 min.

Sources: My own personal recollections; “Roasting Vegetables” by Elizabeth Karmel, The Associated Press-The Vindicator, April 8, 2020; and “Roasted Broccolini” recipe-Cooking Light, preview issue