Are you looking for a quick and easy recipe which is loaded with vegetables? If so, I’ve got you covered, with these delicious oven roasted potatoes and vegetables. This recipe comes together in minutes and is perfect to use up some leftover veggies.
And while the vegetables and potatoes are roasting in the oven, we have enough time to whip up a delicious sauce. But since I had a hard time to decided which sauce is the best, this recipe comes with three different options for you to choose your favorite.
If you love quick and easy recipes like this one, make sure to check out my sheet-pan roasted summer vegetables or my autumn roasted vegetables with butternut squash and beetroot!Jump to Recipe
Table of Contents
About this Recipe
Why overcomplicate things when you can keep them simple. And a healthy and balanced dinner can hardly get any easier than with this recipe. The potatoes here not only provide healthy carbs, but they almost taste like French fries!
And even though I chose bell peppers, cauliflower, zucchini, and eggplant to accompany my potato wedges, you can opt for other vegetables as well.
And since I’m German and the German people LVOE a good sauce with everything, we’ll serve these roasted veggies with a creamy dip. However, I simply couldn’t decide which of the three dips tasted best with this dish.
So, I leave the decision up to you and just give you all three options to choose from. First is a creamy peanut sauce, which you will find in the recipe card below. Second is my creamy vegan queso and third is simply a store-bought hummus.
The quantities given in the recipe make two servings. However, you can easily vary the quantities to make more or less of this recipe. In general, I would plan with 250 grams or approximately 9 ounces of potatoes per serving.
Please note: I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
Here’s what you will need …
- waxy potatoes
- bell peppers
- one medium-sized yellow or red onion
Substitutions and Variations
As mentioned earlier, you can also swap out the vegetables in this recipe for another vegetable of your choice. However, keep in mind to choose vegetables with a similar roasting time like potatoes.
Since potatoes need about 35 to 45 minutes in the oven, go with veggies like butternut squash, carrots, Romanesco, or beetroot.
For the peanut butter sauce, I like to use an all-natural peanut butter which contains 100% peanuts. But feel free to use your favorite peanut butter brand instead. You can also turn this peanut butter sauce in a simple tahini dip by using tahini instead of peanut butter.
How to Make this Recipe
As promised, this recipe is as easy as it can be. After five to ten minutes of chopping, your job is done and the oven takes care of the rest. That’s why it’s also important to preheat the oven to 200°C or 400°F right at the beginning. And then you can start with the preparation.
Step 1: First, wash your potatoes thoroughly. Depending on how dirty the skin is, you can either scrub it clean with a brush or peel them. However, when possible, I prefer to leave the skin on. That’s because most of the vitamins and minerals are right underneath it.
Next, cut the washed potatoes into thin wedges. Therefore, cut the tubes in half lengthwise. Then lay these halves with the cut side down on your board and halve them again lengthwise bevor third or quarter these halves as well.
Step 2: Then thoroughly rinse your vegetables. Now, you can either cut your cauliflower into the individual florets or in slices. For the zucchini, I would cut it into slices.
The same goes for the eggplant while I prefer to cut my bell peppers into bite size pieces. Finally peel and halve the onion before cutting it into slices, too.
Step 3: Now put all the copped veggies and the potato wedges on a baking tray. Oh, and this is very important, do not put a parchment paper underneath them! This would only cause to potatoes to not crisp up and the veggies will end up tasting watery. And we certainly don’t want that!
Therefore, make sure to put your veggies directly on your baking sheet. Then drizzle one to two teaspoons of olive or canola oil over them, add some salt and pepper and give them a toss. Just use your hands for this, since it’s the most efficient way to do it.
Step 4: Last thing to do before your veggies go into the oven, is to grab a garlic bulb and to cut off the head. Drizzle a few drops of olive oil on top, wrap it in a piece of tin foil and add it to the tray. And NOW it’s time to pop the potatoes and vegetables in the oven for about 35 to 45 minutes.
Step 5: Right before serving, you can mix all the ingredients for the peanut sauce and then take your garlic bulb out of the oven, while the rest still stays inside. Unwrap the garlic and carefully squeeze out one to three cloves.
These garlic cloves should be really soft by now so you can easily mash them into a yummy garlic puree which you can add to your creamy peanut sauce.
And now it’s time to serve these wonderfully roasted potatoes and vegetables. By now the potato wedges should have some small bubbles under their skin, which means they are perfectly soft on the inside and crispy on the outside.
How to Serve
I like to serve these oven roasted potatoes and vegetables with a source of protein on the side. For instance, a chicken fillet, some salmon or white fish, a grilled cheese or even some tofu or tempeh goes very well with this dish.
Furthermore, you can also serve them with some hummus or my vegan queso instead of the peanut butter garlic dip.
Here’s How to Save this Recipe or Make It in Advance
If you want to meal prep this recipes or if you have some leftovers, you can pack them in an airtight container and store the sauce separately.
As soon as they have cooled down completely, you can store them in your refrigerator. They will keep for several days. To reheat the leftovers, you can simple put them in the microwave or on the stove.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
Please don’t! As soon as you put baking paper underneath, the potatoes won’t crisp up properly and the vegetables will be too watery.
Put some water on the surface when it’s still warm. This way you will get it clean very easily.
Basically, yes. However, make sure there’s enough space so the vegetables can lay next to each other. Otherwise, they won’t get crispy, but rather watery. So, rather use a casserole dish that is too large than too small.
Save for later
Click the pin button and add the recipe to one of your Pinterest boards. This way you can also easily bookmark the recipe for later. The pin button will appear as soon as you hover over the picture.
You might also like:
I hope you like these simple oven roasted potatoes and vegetables and that you give them a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at email@example.com or Instagram (@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
And if you loved this recipe, you may also like some of my other quick and simple recipes!
Have fun trying it out and bon appétit,
Roasted Potatoes and Vegetables
- 1 baking tray
Roasted Vegetables & Potatoes
- 500 g (waxy) potatoes (≈ 1 pound)
- ½ cauliflower
- 1 zucchini
- 1 bell pepper
- 1 small eggplant
- 1 medium sized onion red, yellow or white
- 2 tsp vegetable oil
- salt, pepper
- optional: some garlic powder
Peanut Butter Sauce *
- 1 garlic bulb ** (you only need one to three cloves for the sauce, the rest can be used otherwise)
- 30 g deep roasted peanut butter or regular peanut butter *** (≈ 2 tbsp)
- 1 tbsp soy sauce
- 1 tbsp water
- juice of ½ lime
- 1 tsp coconut blossom sugar Alternatively 1 tsp maple syrup/ honey or brown sugar
- Preheat the oven to 200°C or 400°F.
- Wash the potatoes thoroughly or peel them, if necessary, cut them in half lengthwise and then into thin wedges.
- Wash the vegetables, cut the cauliflower into florets or slices, the zucchini into slices about 1/2 to 1 centimeter thick, the bell pepper into bite-sized pieces, and the eggplant into half-moons about 1/2 centimeter thick. Peel and halve the onion and cut it into thin strips.
Roast the vegetables
- Put the vegetables and potatoes on a baking tray, add the oil, salt, pepper and if desired some garlic powder and give it a toss.
- Cut off the head of the garlic bulb, drizzle a few drops of oil over it and wrap it in some tin foil. Put it on the baking tray as well and pop it in the oven for 35 to 45 minutes or when small bubbles form on the surface of the potatoes.
- Before removing the tray from the oven, take out the garlic clove. Put all the ingredients for the sauce in a bowl and mix well. Then squeeze out one to three garlic cloves, mash them finely with a fork and mix them into to sauce.
- Divide the vegetables and potatoes between two plates, drizzle the peanut sauce on top and serve them with a protein side dish of choice.
- calories: 314 kcal (410 kcal)
- fat: 4.2 g (11.6 g)
- saturated fatty acids: 0.5 (1.5 g)
- carbohydrates: 52 g (54.3 g)
- sugar: 15.9 g (17.7 g)
- dietary fiber: 15.3 g (16.6 g)
- protein: 12.4 g (16.7 g)