Oven Baked Vegetables

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	35 mins
Total Time	1 hr
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg vegetables, such as B. zucchini, carrot, bell pepper, kohlrabi, cauliflower, aubergine, broccoli, fennel, potato,
3 tablespoon olive oil
some thyme
salt
Pepper, black, freshly ground

Instructions

Select the vegetables according to taste so that as many colors as possible come together and everything fits on a baking sheet. First wash the vegetables. Preheat the oven to 200 degrees top / bottom heat.
Quarter the potatoes, peppers and fennel. Halve the carrots, onions and tomatoes. Divide the cauliflower and broccoli into florets and cut the stems twice. Cut the zucchini, aubergine, kohlrabi, celery, and leek into sections or 2-3 cm thick slices.
Spread the prepared vegetables on the baking sheet drizzled with oil. Sprinkle with thyme (I usually use dried ones), pepper and salt and cook in the middle of the oven for 35 minutes. Bake soft vegetables such as tomatoes or aubergines for only 20 minutes.
As a light dish in the evening, as a warm or cold side dish, as a starter / antipasti, for salads or simply for snacking, it can be used in many ways.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.