Roasted vegetables.

There is nothing more wonderful than to have a house full of friends and children and to enjoy a meal together. I am very fortunate to have wonderful friends who all share the same passion of cooking and eating.

Tonight, I had my wonderful friend Laura and her son over for dinner. Laura is a photographer and therefore tonight she had fun taking the pictures. 

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She and I have the same Canon EOS 50D camera, however, she has better lenses than me. After all she is a professional photographer…

We had fun interchanging her lenses on my camera body and playing with the setting.

Dinner was coming along as we were enjoying a great glass of Chardonnays. Roasted vegetables, and roasted potatoes with pork tenderloin. Fresh mangoes and strawberries for dessert.

roasted vegetables

Cooking tips

I like to place the skillet with the pork tenderloins in the hot oven for a few minutes to ensure that it is cooked all the way.

Roasted Vegetables – Healthy and Fun

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roasted vegetables
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Roasted Vegetables – Healthy and Fun


  • 1 bell peppers, cleaned and seeded
  • 1 carrots, cleaned and cut diagonally
  • 2 zucchini, cleaned and sliced
  • 10 mushrooms, cap cleaned, stemmed and quartered


  • Preheat oven at 400°. In a large cookie sheet add all the vegetables in a even layer. Add the olive oil and mix well until all the vegetables are covered.
  • Season with salt and pepper.
  • Place in the hot oven, Lower the heat to 375, and cook for 10 to 15 minutes until desire doneness.


Calories: 83kcal | Carbohydrates: 16g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.03g | Sodium: 44mg | Potassium: 1053mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7350IU | Vitamin C: 115mg | Calcium: 49mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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