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Oven Roasted Vegetable Platter

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This Oven Roasted Vegetable Platter features a vibrant mix of asparagus, tomatoes, mushrooms, bell peppers, and red onion roasted at high heat for a lightly caramelized, tender-crisp finish. It’s an easy, colorful side dish perfect for weeknights or entertaining.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 12–15 minutes
  • Total Time: 30 minutes
  • Yield: 6–8 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1 pound asparagus, trimmed
  • 1 pound grape tomatoes, halved
  • 12 ounces fresh button mushrooms, quartered
  • 1 large orange bell pepper, cut into 1/2-inch strips
  • 1 large yellow bell pepper, cut into 1/2-inch strips
  • 1 large red onion, cut into 8 wedges and separated
  • 6 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 450°F (232°C). Prepare two half sheet pans.
  2. Toss asparagus with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange on one outer third of a sheet pan in a single layer.
  3. Individually toss each remaining vegetable with olive oil and lightly season with salt and pepper.
  4. Arrange three types of vegetables per sheet pan, keeping each variety separate for even roasting.
  5. Place pans on lower oven racks.
  6. Roast 12–15 minutes, until vegetables are tender but still slightly crisp.
  7. Remove vegetables that finish early and continue roasting others in 1-minute intervals if needed.
  8. Transfer all vegetables to a serving platter and serve warm, at room temperature, or chilled.

Notes

  • Do not overcrowd the pans to prevent steaming.
  • High heat promotes caramelization and prevents sogginess.
  • Store in an airtight container up to 4 days.
  • Reheat in a 400°F oven for best texture.
  • Vegetables can be prepped ahead and stored separately before roasting.

Nutrition

Find it online: https://savorymomskitchen.com/oven-roasted-vegetable-platter/