Recipes - to your health

Roasted Anything Veggies

I love so many things about this simple staple. It lets me use up last week’s leftover veggies and fill in with some fresh ones I pick up on my Monday shop. And they are so versatile. Throw roasted veggies in a salad, an egg omelet, next to a steak or mixed into some rice or quinoa. They even add an exciting pop to plain old sautéed greens as a side dish for any main. Roasted vegetables usually last about four days in the fridge, and you can enjoy them at room temperature or reheat uncovered. Adding these to your fridge staple repertoire means you can vamp up practically any dish with color, taste, texture, fiber and nutrients.

Yield: depends on how much you make and what you use it in! Get creative – the options are endless.


You choose! I like:

  • Eggplant
  • Zucchini
  • Tricolor peppers
  • Mushrooms
  • Fennel
  • Asparagus


Slice veggies in desired size and shape. The picture here shows my personal favorite. Place each vegetable on its own pan: each one gives off a different amount of liquid and needs a different amount of cooking time – asparagus and peppers are fastest, while mushrooms and eggplant need longer.

Spray each pan with avocado or olive oil and season as desired. See the Rorie Recommended section for some of my absolute favorites. Mix and match, stick to one, or just go with the basics, like salt, pepper and some dried herbs.

Bake at 400°F. Check after 10 minutes and then every 2 minutes. Sometimes the vegetables on the outer edge of the pan will need to be removed first.

Allow to cool. Arrange vegetables in one or two large pans. Keeping different vegetables separate in the pan helps prevent them from getting soggy. Cover tightly with foil and refrigerate for up to 4 days. Have fun!

It’s a recipe for success.

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