10 Roasted Vegetable Recipes to Enjoy What You Have in the Fridge

Preparing roasted vegetables is a great choice for those who love practicality. After all, you can make a great shape and eat food throughout the week. Thus, you can save time in the kitchen and it is even easier to follow a healthy diet. To take advantage of these advantages, check out the list of recipes below:

1. Vegetables roasted in garlic and oil

Ingredients

• 1 carrot
• 1 sweet potato
• 1 eggplant
• chili pepper to taste
• Pumpkin to taste
• 10 pods
• 2 zucchinis
• Broccoli to taste
• 9 cloves of garlic
• dehydrated garlic to taste
• 50 ml of soy oil
• 1 dessert spoon of salt

Preparation mode

1. Clean and cut all vegetables and garlic. Place them on a platter and mix;
2. Sprinkle the dehydrated garlic, pour the oil and sprinkle the salt;
3. Bake in a preheated oven at 200°C for about 30 minutes or until the vegetables are golden.

2. Roasted vegetables with rosemary, garlic and olive oil

Ingredients

• 1 zucchini
• 1 carrot
• 1 onion
• 1/2 red pepper
• 3 cloves of garlic
• olive oil to taste
• salt to taste
• Black pepper to taste
• rosemary to taste

Preparation mode

1. Wash and cut the vegetables. Put them in a shape;
2. Add the whole unpeeled garlic cloves, olive oil, salt, black pepper and rosemary;
3. Bake in a preheated oven at 200°C;
4. After 20 minutes, stir well. Bake for another 20 minutes;

3. Roasted vegetables with lemon

Ingredients

• 1 eggplant
• 3 carrots
• 4 onions
• 1 bunch of broccoli
• 2 red peppers
• 3 zucchinis
• rosemary to taste
• garlic to taste
• Sicilian lemon to taste
• olive oil to taste
• rosemary to taste
• salt to taste
• Black pepper to taste

Preparation mode

1. Wash and cut all the vegetables and transfer them to a form;
2. Add the unpeeled garlic cloves;
3. Season with lemon, olive oil, rosemary, salt and pepper. Mix;
4. Bake in a preheated oven at 250°C for 1h or until the vegetables are al dente;
5. Transfer the vegetables to a bowl, season with more lemon, salt, pepper and olive oil.

4. Roasted vegetables with thyme

Ingredients

• 300 g of small onions
• 300 g of mini zucchini
• 300 g of mini eggplant
• 200 g of cherry tomatoes
• 300 g of baby carrots
• Potato balls to taste
• 100 ml of olive oil
• 3 sprigs of rosemary
• 2 sprigs of thyme
• salt to taste

Preparation mode

1. Clean the vegetables. Cut the onions in half and the eggplants and zucchinis into four pieces each;
2. Put all the vegetables in a form. Drizzle with olive oil and top with rosemary and thyme;
3. Season with salt and mix everything;
4. Bake for about 40 minutes;
5. Remove the rosemary and thyme sprigs. Serve on a platter.

5. Roasted vegetables with spicy paprika

Ingredients

• 1 sweet potato
• 1 onion
• 2 carrots
• 1/4 cobotia pumpkin
• 1 head of garlic
• salt to taste
• spicy paprika to taste
• 3 tablespoons of olive oil
• rosemary to taste

Preparation mode

1. With the vegetables already cleaned, cut them, leaving the sweet potato a little smaller than the other items;
2. Put them in a shape with the garlic in the center. Season with salt, paprika and olive oil;
3. Bake in a preheated oven at 200°C for 40 minutes. Turn the vegetables without touching the garlic;
4. Season with more salt and paprika. If necessary, add more oil as well. Cover with rosemary;
5. Return to the oven and bake for another 20 minutes.

6. Roasted and crunchy vegetables with special seasoning

Ingredients

• 3 sweet potatoes
• 1 zucchini
• 2 carrots
• 2 tablespoons of garlic paste
• 1 and 1/2 tablespoon sweet paprika
• 1 tablespoon of lemon pepper
• mustard to taste
• 2 tablespoons grated cheese
• 1 tablespoon of vinegar
• salt to taste
• olive oil to taste
• Rosemary sprigs to taste

Preparation mode

1. Start by washing and chopping all the vegetables. Place them on a platter;
2. Mix the other ingredients to form a seasoning paste;
3. Add the paste to the platter and mix everything together. Add the rosemary and stir;
4. Bake for about 30 minutes. Flip the vegetables halfway through.

7. Vegetables roasted with olive oil and spices

Ingredients

• 1 carrot
• 1 zucchini
• 1 piece of cauliflower
• 2 radishes
• olive oil to taste
• salt to taste
• 1/8 teaspoon cumin powder
• 1/8 teaspoon ground cinnamon
• rosemary to taste

Preparation mode

1. Wash and cut all the vegetables and place them separately in a refractory. Season with oil and salt;
2. Sprinkle cumin and cinnamon over the cauliflower;
3. Rub a little oil on the rosemary and thresh it over the zucchini;
4. With your hands, spread the oil over the vegetables without mixing them;
5. Bake in a preheated oven at 220°C for 20 minutes. Flip the vegetables halfway through.

8. Vegetables baked in aluminum foil

Ingredients

• Aluminum paper
• Sliced ​​cabotiá pumpkin
• 1 chopped carrot
• Chopped zucchini to taste
• 1 sliced ​​onion
• 2 chopped potatoes
• chopped sweet potato to taste
• 1 leek stalk, sliced
• minced garlic to taste
• Chopped ginger to taste
• oregano to taste
• 1 pinch of black pepper
• 1 pinch of dried parsley
• 1 pinch of salt
• olive oil to taste

Preparation mode

1. Cover the bottom of a pan with enough aluminum foil to wrap the vegetables. Reserve;
2. Wash and chop all the vegetables. Put them in the form;
3. Sprinkle with seasonings and drizzle with oil. Wrap the vegetables in aluminum foil;
4. Bake at 200°C for 40 minutes to 1 hour.

9. Roasted vegetables with meatballs

Ingredients

• 1/2 small cabotiá pumpkin
• 1 eggplant
• 6 cherry tomatoes
• 4 medium potatoes
• 2 medium carrots
• 1 onion
• 2 heads of garlic
• 300 g of minced meat
• salt to taste
• Black pepper to taste
• 1/4 cup of ready-made farofa tea
• 1 tablespoon of soy sauce
• 1 teaspoon mustard
• olive oil to taste
• 1/2 tablespoon of ready-made seasoning
• 1 teaspoon hot paprika
• oregano to taste
• 3 tablespoons of olive oil
• Aluminum paper

Preparation mode

1. Chop all the vegetables already sanitized and transfer them to a shape, with the tomatoes on top of the eggplants. Reserve;
2. Place the meat in a bowl. Season with salt, black pepper, soy sauce, mustard, farofa, olive oil and homemade seasoning. Mix well;
3. Shape the meat into balls and transfer to the shape next to the vegetables;
4. Season the vegetables with salt, hot paprika, black pepper, oregano and olive oil. Mix the vegetables;
5. Cover the shape with aluminum foil and bake in a preheated oven at 250°C for about 20 minutes.

10. Different roasted vegetables

Ingredients

• 1 sliced ​​onion
• 1/2 sliced ​​carrot
• 1/2 chopped cabbage
• 1 piece of pumpkin
• 1/2 chopped bell pepper
• Chopped zucchini to taste
• chopped potato to taste
• chopped green beans to taste
• minced garlic to taste
• 1 pinch of salt
• 1 pinch of oregano
• 1 pinch of black pepper
• 1 pinch of Bahian seasoning
• 1 pinch of sweet paprika
• olive oil to taste
• 4 snow whites
• 4 gems
• 2 tablespoons of wheat flour
• parsley to taste

Preparation mode

1. Clean and cut all vegetables. Transfer them to a shape;
2. Season with salt, oregano, black pepper, Bahian seasoning, sweet paprika and olive oil. Mix;
3. Bake in preheated oven for about 30 minutes. Reserve;
4. Beat the egg whites and gently incorporate the egg yolks and flour;
5. Season with parsley, black pepper and salt;
6. Cover the vegetables with the egg mixture and return to the oven for 10 minutes.

Now that you’ve checked out these recipes, in addition to following them, you can also get creative and enjoy the vegetables that are messing around in your fridge. And, if you like practicality, also see how to make crepioca fit in a few minutes!