I can’t wait to throw some vegetables on the grill. I am ready for a burst of smoky flavor and unbelievable taste. However, since it is still pretty cold, I have to reserve to the indoor cooking. However, I am putting my food down and making the first vegetable toss – baked in the oven to perfection!
If you struggle to stay optimistic because of the delayed winter-wonder, I suggest you pick your favorite summer vegetable and get cooking. It might cost a little more off season, but if this is what will get you happy, go for it!
COOKING WITH CHILDREN NOTE:
My daughter loves helping, but since she is 6, she had limited involvment. In this recipe she was able to:
- Husk corn
- Put ingredients into the mixing bowl
- Chop some vegetables
- Clean the floor
When chopping vegetables with a help of a child, please make sure you are actually doing it with her/him and remind your child to keep fingers together and as far from the knife as possible. Provide additional support to the vegetable with your own hands, hold the knife over your child’s hand and go very v-e-r-y slow.
For this recipe I used (see the complete recipe print card below):
- 3 ears of corn
- 3-4 potatoes
- A handful of baby carrots
- 2 colored peppers
- 3 green onions
For seasoning: 5 TBSP of oil, 1/2 TSP of salt, 1/4 TSP of pepper, 1 TBSP vegetable spice (we use Vegeta), 1/2 TBSP Italian spice, and 1 TSP garlic powder
Chop the vegetables: Cut the corn into 3 pieces, peel and dice potatoes and zucchini, cut baby carrots in half, slice sweet peppers and cut the green onions.
Mix seasonings .
Combine all veggies in a large mixing bowl, add the seasoning mix over it.
Toss to coat.
Add more olive oil if needed and give it another good shake.
Wrap them up in heavy duty aluminum foil and bake in the oven at 400 for 1-1.5 hours.
Enjoy!
- 3 cobs of corn
- 3-4 potatoes
- A hand full of baby carrots
- 2-3 colored pepper
- 3 green onions
- 2 zuccini
- For seasoning:
- 5 TBSP of oil
- 1/2 TSP of salt
- 1/4 TSP of pepper
- 1 TBSP vegetable spice (We use Vegeta)
- 1/2 TBSP Italian spice
- 1 TSP garlic powder
- Chop the vegetables: Cut the corn in 3 pieces, peel and dice the potatoes and zuccini, cut baby carrots in half, slice the pepper and cut the green onions.
- Mix the seasonings together.
- Combine all the veggies in a large mixing bowl, add the seasing mix over it.
- Toss to coat.
- Add more olive oil if required and give it another good shake
- Wrap them up in heavy duty aluminum foil and bake in the oven at 400 for 1-1.5 hours.
This looks wonderful! I am a vegetarian and this sounds like a great recipe.
We are a big fan of Morton’s “Nature’s Seasons” spice, which is a good general seasoning for veggies. I’m going to have to try the Vegeta!
We love corn in my home, and this looks amazing. I will have to make this easy to make recipe for my family they will love it!
So close to actually having fresh vegetable at the farmer’s market. Thanks for the idea, this will come in handy for whenever spring actually arrives!
Looks and sounds like a yummy way to start Spring!
This recipe looks so easy! Love how even kids can get involved in making it!
I have a California Shrimp Bake recipe that is done very similar, I never thought of roasting veggies like this. I love all the colors, great for getting kids to eat healthier!
I have all of our vegetables that we freeze from the garden. I roast them all the time in the oven. Nothing tastes better!
Yes Please! This looks great! I love the variety of veggies!
I’ve never heard of a “veggie toss” before but this looks delicious!
Spring? What Spring… We’ve had 3 days of snow, snow, snow. This recipe would warm me up.
This looks so delicious! I love that it’s simple and healthy!
This recipe looks so good with all the veggies my family would love it. Can’t wait to try making it too.
My kids would like that too, I think; colorful and looks great.
What a great recipe for Spring vegetables! The kids look like they enjoyed helping:)