Use this recipe for perfectly-charred vegetables every night of the week. This Roasted Veggies with Lemon recipe is super flexible, easy to make, and is a family favorite!
As warmer weather becomes more the norm, I get to grilling most evenings. It makes meal planning so easy.
Meat + Vegetable + Carb = Happy Family
In the morning, I add the meat or seafood of choice to a ziploc along with a marinade. Then, I chop some veggies and come the evening… it’s wine and grill time.
I sometimes cook vegetables on the grill – depending on what we have. But often, I’ve found that the temperature for the meat is much higher than what I need for the vegetables, and it just doesn’t turn out right.
Instead, I toss the veggies with fresh garden herbs, salt and pepper and roast them. It’s easy as pie (which in my opinion is way more complicated than this recipe), and you still get the fabulous char flavor that you would by cooking them on the grill.
I’m sharing this recipe with broccoli and cauliflower, but you can just as easily add in carrots, mushrooms, asparagus and onions, too.
Not what you are looking for? Here are some other good side dish ideas:
- Baked Veggie Fries – perfect for using up summer produce
- Easy Side Dishes – including Sesame Soy Green Beans, Balsamic Asparagus and Mashed Sweet Potatoes
- Sugar Snap Peas with Caper Dressing – this dressing is great on other veggies, too!
- Chimichurri Rice – one of my favorite ways to use up extra herbs
- Guide to Sides: including Roasted Brussels Sprouts, Corn and Tomato Salad, and Roasted Carrots and Parsnips
- Cauliflower Fried Rice – its surprisingly delicious! 🙂
- Mango Salsa – perfect for Cinco de Mayo recipes!
- Slow Roasted Tomatoes – cooks long and slow, but is so worth the flavor!
- 4 cups of fresh vegetables, chopped (broccoli, cauliflower, mushrooms, onions and carrots all work well with this recipe
- 2 tablespoons olive oil
- 2 tablespoons fresh herbs (or 2 teaspoons dried herbs
- Salt and Pepper to taste
- Lemon wedges
- Preheat oven to 450 degrees Fahrenheit.
- In a large bowl, toss the vegetables with the oil, herbs, and salt and pepper. Pour into a large jelly roll pan and bake 20-25 minutes, tossing once or twice during the cooking process.
- The vegetables are done when they have nice char marks and are still vibrant in color.
- Transfer to a serving dish and squeeze fresh lemon juice on top.