Leftover Roasted Vegetables
Got leftover vegetables? Give this recipe a try! This Leftover Roasted Vegetable dish is a quick, healthy option that’s incredibly easy to prepare!
Looking for simple vegetable dishes? Try my Steamed Vegetables, Eggplant Teriyaki, and Vegetable Tempura!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Roasted Vegetable Recipe:

How To Make Leftover Roasted Vegetables: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Cut vegetables.

Step 2
Add olive oil and salt.

Step 3
Toss.

Step 4
Place them on a tray and roast for 20 minutes.

It’s ready to serve! Smells amazing!
Variations

You can cook any kind of veggie except leafy greens! Here are some ideas for variations:
My favorite is always onions. Roasting brings out the sweetness even if you don’t like them so much, and their tender taste will make up for it! Sweet potatoes and pumpkins are the best in the fall. It’s perfect not only as a side dish but also as a snack for children.
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Leftover Roasted Vegetables
Print Pin SaveEquipment
- Silicone baking mat
Ingredients
Instructions
- Preheat an oven: 200C/392F.
- Cut vegetables: Cut them into bite-size pieces and put them in a bowl.
- Toss: Add olive oil, salt to the bowl and toss.
- Place on a tray: Place a silicone baking mat (or a cooking sheet) on an oven tray and place the vegetables to fill the tray.
- Bake: Bake for 20 minutes at preheated 200C/392F.
Video
Notes
- Substitute: You can use any vegetables except leafy vegetables. See the Variation section.
- Using a silicone mat is the best way to cook vegetables properly, as the mat cooks the bottom of the vegetables thoroughly.