Roasted Vegetables

This is for all you who say you don’t like vegetables. These are awesome! You can eat them hot or cold, alone, or paired with pasta or rice. 

Newsletter Sign Up
Hands-on time: 20   |    Total time: 65   |    Makes: 4 to 6 Servings


Cutting board
Sharp knife (adult needed)
Mixing bowl
Large baking sheet with sides
Measuring spoons
Large spoon
Cutting board


1 unit red onion, peeled and diced
1 unit red bell pepper, seeded and diced
1 unit yellow bell pepper, seeded and diced
2 unit yellow squash, diced
2 unit zucchini, diced
4 unit garlic cloves, peeled and chopped
1 teaspoon olive oil
1⁄4 teaspoon dried thyme
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
2 cup grape or cherry tomatoes


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Turn the oven on and set the heat to 400 degrees.
  2. Put the onion, bell peppers, squash, zucchini, garlic, olive oil, thyme, salt, and pepper in a bowl and mix well.
  3. Pour the vegetables onto a baking sheet, making sure the vegetables are in a single layer. Once the oven temperature has reached 400 degrees, put the baking sheet in the oven and bake for 25 minutes.
  4. Remove the baking sheet from the oven and put it on top of the stove. Add the tomatoes, stir to make sure everything is well mixed and return the sheet to the oven. Cook until everything is lightly browned, about 20 minutes. Serve right away or cover and refrigerate up to two days.