Roasted Potatoes and Vegetables 

Basil, oregano, and garlic compliment these perfectly roasted vegetables! Filling and flavorful, these roasted vegetables are perfect to serve as a side dish or a main meal. 

Every single time I make roasted vegetables, I always wonder why I don’t make them more often? 

I mean they are delicious, nutritious, and super filling. Not to mention, easy to make. Again, why aren’t these made at least weekly? 

The only thing that I don’t like about this recipe is that it requires the use of an oven and in the summer, I hate heating the entire house. But, I love roasted vegetables…so I still make them in the summer. Plus, it’s a great way to use up that garden produce, right?

Roasted Potatoes and Vegetables


  • 3 small Idaho potatoes or red potatoes 
  • 1 large sweet potato 
  • 1/4 c. Extra virgin olive oil
  • 1 tsp. Oregano 
  • 1 tsp. Garlic
  • 1 tsp. Basil 
  • 1 tsp. Salt 
  • 1/2 tsp. Pepper
  • 1/2 large Zuchinni (chopped into cubes) 
  • 1/2 large yellow squash (chopped into cubes) 
  • 1 large green pepper
  • 1 large head broccoli 
  • 1 large onion 


Preheat oven to 415. 

Chop potatoes into chunks and toss in oil/spices. Place onto baking sheet and cook 20 minutes. 

Meanwhile, chop rest of vegetables and toss in an extra 2-4 tbsp. Olive oil. 

Once potatoes are fork tender, add rest of vegetables (you may need two pans!) and cook for an additional 20-25 minutes. (Or until everything looks roasted.) 

Remove from oven and cool for 5-10 min.