A vibrant, colorful medley of perfectly seasoned vegetables roasted at high heat for a lightly crisp, tender finish. This easy oven method delivers all the flavor of grilled vegetables without the hassle, making it ideal for busy weeknights or elegant buffet spreads.

Why You’ll Love This Recipe

This Oven Roasted Vegetable Platter is a simple yet impressive side dish that pairs beautifully with meat, poultry, or seafood. Instead of standing over a grill flipping individual pieces, everything roasts quickly in the oven with minimal effort.

You’ll love how:

• It’s ready in just about 15 minutes of roasting time
• The vegetables remain slightly crisp and never soggy
• The colorful presentation makes it perfect for entertaining
• It tastes delicious hot, at room temperature, or even cold
• Leftovers can easily be repurposed into omelets, wraps, or pizzas

The high oven temperature helps caramelize the vegetables slightly while preserving their natural sweetness and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound asparagus, trimmed
1 pound grape tomatoes, halved
12 ounces fresh button mushrooms, quartered
1 large orange bell pepper, seeded, ribs removed and cut into ½-inch strips
1 large yellow bell pepper, seeded, ribs removed and cut into ½-inch strips
1 large red onion, cut into 8 wedges with layers separated
6 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

1. Preheat your oven to 450°F (232°C). Prepare two half sheet pans.
2. Place the trimmed asparagus in a large shallow casserole dish. Drizzle with 1 tablespoon of olive oil and sprinkle with about ⅛ teaspoon salt and ⅛ teaspoon pepper. Toss until evenly coated. Transfer to one outer third of a sheet pan, arranging in a single layer.
3. Repeat the process separately with each remaining vegetable:
   • Toss each vegetable type individually with olive oil.
   • Lightly season with salt and pepper.
   • Keep vegetables separated on the pans rather than mixing them together.
4. Arrange three types of vegetables per sheet pan. Place two varieties on the outer thirds and one variety in the center of each pan. Keeping them separate ensures even roasting and makes it easier to remove vegetables that cook faster.
5. Place both pans on the lower oven racks.
6. Roast for 12 to 15 minutes, until vegetables are tender yet still slightly crisp. Test doneness with a toothpick; it should slide in easily but meet slight resistance.
7. If some vegetables finish earlier than others, remove them to a serving platter and continue roasting the remaining vegetables in 1-minute intervals until done.
8. Transfer all roasted vegetables to a large serving platter and serve immediately, or allow to cool slightly before serving.

Servings and timing

Servings: 6 to 8 as a side dish

Preparation time: 15 minutes
Cooking time: 12 to 15 minutes
Total time: Approximately 30 minutes

Variations

You can easily customize this platter based on preference or seasonal availability.

• Add zucchini cut into thick half-moons
• Include eggplant cubes for a richer texture
• Substitute or add baby potatoes (parboil for 8–10 minutes first)
• Sprinkle with dried Italian herbs before roasting
• Finish with a squeeze of fresh lemon juice for brightness
• Add a light drizzle of balsamic glaze just before serving

Storage/Reheating

Storage:
Allow vegetables to cool completely. Store in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat in a 400°F oven for 5 to 8 minutes to maintain texture. You can also warm them in a skillet over medium heat. Microwave reheating works but may soften the vegetables more than desired.

These vegetables are also excellent served cold or at room temperature.

FAQs

Can I roast all the vegetables together instead of separating them?

It’s best to keep them separated because different vegetables cook at slightly different rates. This allows you to remove each one at its ideal doneness.

Why roast at such a high temperature?

A high temperature promotes light caramelization and prevents the vegetables from becoming soggy.

Can I prepare the vegetables ahead of time?

Yes. You can wash, trim, and cut the vegetables several hours in advance. Store them separately in the refrigerator until ready to roast.

How do I keep the vegetables from becoming mushy?

Avoid overcrowding the pan and roast at high heat. Also, be careful not to overcook them.

Can I use frozen vegetables?

Fresh vegetables are recommended for the best texture. Frozen vegetables release more moisture and may not caramelize properly.

What other seasonings work well?

Garlic powder, paprika, dried thyme, oregano, or a pinch of chili flakes can all enhance flavor.

Can I make this dish oil-free?

You may reduce the oil slightly, but a small amount is necessary for proper roasting and flavor development.

How do I prevent the mushrooms from releasing too much water?

Roasting at high heat and spreading them out in a single layer helps moisture evaporate quickly.

Is this recipe suitable for meal prep?

Yes. These vegetables store well and can be used throughout the week in salads, grain bowls, wraps, or omelets.

Can I double the recipe?

Yes, but use additional sheet pans to avoid overcrowding. Proper spacing ensures even roasting.

Conclusion

This Oven Roasted Vegetable Platter delivers bold flavor, beautiful color, and effortless preparation all in one dish. With just a handful of fresh vegetables, olive oil, and simple seasoning, you can create a versatile side that complements nearly any main course. Whether served fresh from the oven or enjoyed the next day, this easy roasted vegetable platter is a dependable, crowd-pleasing addition to your table.

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