Fresh baked vegetables, or roasted vegetables, are a delicious alternative to steaming or eating raw. It is easy to flavor vegetables before baking them and the heat allows all the different seasonings to meld with the juices of your veggies. You can bake all sorts of vegetables all year long, so pick your veggies and preheat that oven for a yummy side dish tonight.
Preheat your oven to 400 degrees.
Wash and dry your vegetables of choice. Some popular vegetable options are potatoes, zucchini, peppers, broccoli, tomatoes, cauliflower, squash and carrots. Once your veggies are clean, it's time to chop. This is a personal preference and can determine the cooking time as well. Smaller pieces means shorter baking time, while larger pieces take a bit longer to cook through. One-inch cubes or slices for softer veggies, like zucchinis or potatoes, may work better with smaller slices of your firmer veggies, like carrots or squash.
Once you've chopped your vegetables up, it's time to season. Place your vegetables in a medium bowl. Season your veggies with whatever happens to be to your liking. Popular seasoning choices are salt, pepper, paprika, fresh dill, parsley, rosemary, red pepper flakes, garlic, ginger or even powdered dressing mixes like ranch or Italian. Add your herbs, spices or mixes to the vegetables and then add a bit of extra virgin olive oil, enough to lightly coat each piece of vegetable.
Once the veggies are evenly coated, spray a shallow baking pan with non-stick spray or line it with aluminum foil. Add your vegetables and put the pan in the oven for 10 to 20 minutes, depending on their size. After that time has passed, pull the pan out and stir the veggies. Poke a fork in your larger, firmer vegetables to gauge approximate time left. Put back in the oven for another 10 to 20 minutes. You should be able to easily pierce your vegetables when they are cooked through.