Roasted autumn vegetables

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15 min


6 to 8 servings

* PLUS Roasting Time: 20 minutes


  • 6 plum tomatoes
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 small red or white cooking onions
  • 1 large fennel bulb
  • 2 tbsp olive oil
  • 1 tbsp granulated sugar
  • 1 tsp dried basil leaves
  • 1 tsp dried thyme leaves
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper


  • Preheat oven to 425F (220C). Arrange 2 oven racks near centre of oven. Lightly spray or coat 2 large baking sheets with vegetable oil. Slice tomatoes in half lengthwise. Core and seed peppers, then slice each into 8 strips. Peel onions, then slice into quarters, leaving cores intact. Cut away any brown spots from fennel. Slice off green stalks and discard. Stand fennel upright and slice into 1/2-inch- (1-cm-) thick slices. Cut each slice in half lengthwise to make large chunks. Slice zucchini diagonally into 1/2-inch- (1-cm-) wide slices. Place vegetables in a large bowl. Drizzle oil overtop and mix to evenly coat. Sprinkle with sugar, basil, thyme, salt and pepper. Using your hands or a large wooden spoon, mix well.
  • Spread out vegetables on baking sheets. Roast, uncovered, in preheated 425F (220C) oven, stirring partway through, until tender, from 20 to 30 minutes. Remove from oven. Stir to mix in any pan juices.

Nutrition (per serving)

  • Calories
  • 99,
  • Protein
  • 2.3 g,
  • Carbohydrates
  • 16.4 g,
  • Fat
  • 3.8 g,
  • Fibre
  • 4 g,
  • Sodium
  • 242 mg.

Colourful peppers and tomatoes roasted with a few herbs makes a great side dish for turkey, pork or chicken.