Oven Roasted Vegetables

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This is an “old favourite” PC recipe, which just keeps getting better and better every time we make it! In the summer we do a grilled version, but over the holidays, this oven version will accompany your turkey, tofu or roast beef equally well.

Tags: Intermediate, One Hour, Side Dishes, Vegetables, Baking, For the Holidays, New Years, Holiday Insider’s Report 2011, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 40  minutes
Total: 55  minutes

Additional Information


1 sweet red pepper, cut in 12 wedges
1 sweet yellow pepper, cut in 12 wedges
1 zucchini, sliced crosswise in 1/2 in (1 cm) thick slices
8 oz (250 g) button mushrooms
1 large sweet potato peeled and cut in 3/4 in (2 cm) cubes
1 medium red onion, cut in 8 wedges
3 tbsp (45 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (50 mL) PC Maple Balsamic Vinaigrette
Half 300 g pkg PC Soft Unripened Goat's Milk Cheese


  1. Preheat oven to 425°F (220°C).
  2. In large bowl, toss together peppers, zucchini, mushrooms, sweet potato, red onion, olive oil, salt and pepper. Spread onto large rimmed baking sheet.
  3. Bake in centre of oven for 20 minutes. Stir vegetables. Bake another 15 to 20 minutes or until tender. Transfer to serving platter. Drizzle with vinaigrette. Crumble goat cheese over top. Serve warm or at room temperature.


Chef's Tips

The beauty of this recipe is that it is just as delicious at room temperature. If you are doing a large roast that will take up all your oven space, make the veggies early in the day, pull them out of the oven and then throw in the roast.

Nutritional Information

per servingCalories 240 Cal
Fat 15 g
Sodium 250 mg
Carbohydrate 20 g
Fibre 4 g
Protein 7 g