Easy roasted vegetables

Total Time
50 min
10 min
40 min
When roasting vegetables of varying density, it helps to stagger cooking times. In this recipe, the potatoes get a headstart in a blasting hot oven before the more tender vegetables are added to the pan so that everything is perfectly cooked when the pan comes out at the end of the total cook time. For successful roasting, it is important to use a very hot oven. The intense heat causes the natural sugars in the vegetables to caramelize and their flavor to become concentrated and complex. Fold leftover vegetables into your morning omelet or toss them into a midday salad.


Uncooked red potato(es)

1¼ pound(s), scrubbed and quartered

Olive oil

1 Tbsp

Chili powder

1 tsp

Ground cumin

½ tsp

Table salt

½ tsp

Dried thyme

¼ tsp, crumbled

Black pepper

tsp, freshly ground

Uncooked zucchini

3 medium, cut into large chunks

Sweet red pepper(s)

2 medium, seeded and cut into strips

Uncooked vidalia onion(s)

1 medium, sliced


  1. Preheat the oven to 450°F. Combine the potatoes and oil in a 9 x 13-inch baking pan. Bake about 15 minutes.
  2. Meanwhile, combine the chili powder, cumin, salt, thyme, and pepper in a small bowl. Add to the potatoes. Then add the zucchini, bell peppers, and onion; toss to coat. Bake until the vegetables are tender, about 25 minutes longer. Yields about 1 1/4 cups per serving.


Grilled steak would pair well with this zesty, spiced dish.