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Oven Roasted Fresh Vegetables

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Oven Roasted Fresh Vegetables in your own kitchen

Oven Roasting four different vegetables at once

You could serve all four vegetables as a vegetarian meal with rice or pasta.
Or you could use the Bok Cho as part of a stir fry.
All four items are also good as appetizers.


Ingredients for your Oven Roasted Fresh Vegetables

  • 2 Bell peppers, sliced, any color will do.
  • 3 Bok Choy, sliced in half.
  • 1 bunch of Asparagus, trimmed.
  • 2 large leeks, trimmed and sliced into three slices.
  • 6 tablespoons olive oil.
  • Salt and pepper.


  1. Pre-heat to 450 degrees F.
  2. On two roasting pans put your vegetables.
  3. Rub all of them all over with the olive oil.
  4. Season with salt and pepper.
  5. Put in the oven and cook for 25 minutes.
  6. At the 10-minute mark, move your vegetables around.
  7. The asparagus was done perfectly at the 10-minute mark. So take it out and set aside.
  8. However, the roasting time depends on the thickness of the asparagus. Ours was quite thin. If the stalks are thicker it can take anywhere from 15 to 20 minutes.
  9. The leeks and peppers were done at the 20-minute mark.
  10. And the Bok Choy was done in 25 minutes.
  11. At the end of the Bok Choy roasting, we sprinkled some pepper flakes over it. But you don’t have to.
Fresh Bok Choy Oven Roasted Fresh Vegetables
Fresh Leeks Oven Roasted Fresh Vegetables
Fresh colored Pepeprs Oven Roasted Fresh Vegetables

Tasting notes

  • The asparagus had a nice crunch to it with a nice earthy taste.
  • The Bell peppers were sweet and perfect, as were the leeks.
  • The ends of the Bok Choy were moist and juicy and the leaves nice and crispy.

Some ideas

  • You could serve all four vegetables as a vegetarian meal with rice or pasta.
  • Or you could use the Bok Cho as part of a stir fry.
  • All four items are also good as appetizers.

Prepared, tried, and tested George Froehlich

Find tons of other recipes, VegetablesVegan or  Vegan and Vegetarian

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18 thoughts on “Oven Roasted Fresh Vegetables”

  1. OOO I had never thought of roasting asparagus or bok choy so you have enlightened me. I love roast vegetables and usually go with the usual, you know potatoes, sweet potato, pumpkin. I am certainly going to try this recipe of yours #SeniSal

    • Hi Trina – Hope you can substitute the peppers with something different. Must admit you’re the first person I hear of being allergic to Bell peppers. What’s in it that causes this reaction?

      • Green just doesn’t sit well. Red, Orange & Yellow make me have a reaction much like one you would have to salmonella. I have never liked the taste, as I have aged an tried new recipes, it was a process of elimination that I determined what the cause was. I am also allergic to several spices – ginger, curry, some paprika. Weirdo, I know….

        • Trina, not weird, every person does have different reactions due to different food types. Over the last number of years and as I get older, I found out that I do not do well with gluten based products. I never knew why I would feel like something is constricting and I have the feeling as if my throat is swollen and I am having difficulty breathing properly, and then with eliminating food one by one and reintroducing them it turned out to be a gluten intolerance. I can have a very small amount once in a while, but will pay the price eventually, so I try my best to not have any.

  2. I grew up thinking you only roasted potatoes, and then expanded it to all other root vegetables. Roasting is so easy/simple to do. I have not tried it with asparagus and Pak Choi — will do so this week!


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