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  • Writer's pictureBobbi Jo Lathan

Roasted Fresh Vegetables

Updated: Dec 31, 2023

Now, you’re finally barefoot and ready to happily cut up them beautiful veggies you got from the Farmer’s Market. Life is good and your toes are happy. I guess this is also a shout out to my cousin, Eula Janeen, who’s the anomaly in our family – she’s a vegetarian. She’s also a singer-dancer-actress who lives in San Francisco. She used to be a Reggae singer. But now, she got her Master’s degree and has become a Bulgarian Folk-song singer. Uncle Bert says she can hit notes that only the dogs can hear. Enjoy!

Roasted Fresh Vegetables

Recipe by: Bobbi Jo Lathan

Recipe type: Main Dish or Side Dish

Cuisine: Traditional

Serves: 4


15 mins


40 mins


55 mins


3 Yukon Gold potatoes (quartered)

2 white onions (quartered)

2 red bell peppers (seeded and sliced lengthwise)

2 sweet red peppers (cut into 2 inch pieces)

5 fresh mushrooms (your choice what kind/ sliced)

2 zucchini (cut into 2 inch slices)

1 tablespoon fresh thyme (chopped)

1 tablespoon fresh Rosemary (chopped fine) OPTIONAL

Kosher salt and freshly ground pepper

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar or fresh lemon juice


  1. Preheat your oven to 450.

  2. Cut up all your vegetables. Make sure you cut them pretty much the same size so they’ll cook evenly.

  3. Git yourself a big ol’ mixin’ bowl.

  4. Whisk together into that bowl, the olive oil, balsamic vinegar (or lemon, whichever you prefer), thyme and salt and pepper to taste.

  5. Throw them cut-up vegetables into the mixing bowl with the olive oil mixture and toss until evenly coated.

  6. Here’s where I remove the sliced mushrooms to another little bowl ‘cause they cook faster than the other vegetables. Put them aside.

  7. Now, spread all the rest of them vegetables evenly on a big roasting pan. (I use my 13x9x2 roastin’ pan.) Make sure they ain’t all crowded or scrunched up together because they won’t cook properly and get that nice roasted, carmelized outside that you want.

  8. Roast them vegees in the oven for 30 minutes, and stir them around every 10 minutes.

  9. After the 30 minutes, take ‘em out and then add the sliced mushrooms, stir ‘em around and put the pan back into the oven for another 10 minutes until all them veggies are beautifully browned and carmelized-lookin’. YUM!


You can use any kind of vegetables you like. Just make sure they are all sliced to the same size so they’ll roast evenly. And don’t crowd ‘em in the pan.

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