Roasted Vegetables

Roasted Vegetables | ChopChop


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. 

Hands-on time: 20 minutes
Total time: 1 hour, 5 minutes
Makes: 4 to 6 Servings

Kitchen Gear: 

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


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


  1. With the help of your adult, turn the oven on and set it 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. With the help of your adult, put the baking sheet in the oven and bake for 25 minutes.
  4. With the help of your adult, 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.