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Roasted Vegetable Recipe

Roasted vegetables make a delicious and versatile option for adding more vegetables to your diet.  This recipe makes a large batch which can be frozen and used in future meals.

Feel free to use any seasonally available vegetables or pick your favorites.


2 cups zucchini, chopped
2 cups yellow squash, chopped
2 cups cauliflower, chopped
2 cups asparagus, chopped
1 cup carrots, sliced
1 cup grape tomatoes, sliced
2 tablespoons garlic, finely chopped
2 tablespoons rice bran oil**


  1. Preheat oven to 425 degrees.
  2. Mix vegetables, garlic, and oil** in a large bowl until all vegetables are lightly oiled.
  3. Transfer vegetables to 2 baking sheets.
  4. Roast vegetables in the oven for 30-35 minutes or until soft, stirring halfway through.
  5. Remove from oven and let the vegetables cool.
  6. Portion cooled vegetables into 1 cup containers.
  7. Store in freezer until ready to use.

Use roasted vegetables as a side dish, in a salad, as a topping for pizza, or in pasta sauce.

**Most recipes call for the use of oil to help roast the vegetables and keep them from sticking.  I have found that the vegetables roast nicely without the oil.  I do lightly grease the baking sheets to prevent sticking.