How to Roast Vegetables Without Oil

Closeup of roasted vegetables on a white platter.

4.58 from 19 votes

How to Roast Vegetables Without Oil

Roasted vegetables, oil free, healthy and bursting with flavor! Lightly crisp outside, moist inside, and all you expect from roasted veggies.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Keyword: healthy, Oil Free, oil free roasted vegetables, roasted vegetables, roasted veggies, side dishes, Vegan

Servings:

Calories: 249.7kcal

Author: Bob Sklenicka

Ingredients

2 lbs Yukon gold or red potatoes cut to 1"x1" pieces
1 6 oz Zucchini cut to 1" slices halved
2 ¼ lbs Carrot cut to 1" slices halved
1-½ cup Broccoli florets
1 7 oz Red Bell Pepper 1"x1" pieces
½ cup Onion 1" coarse chopped
½ cup crimini mushrooms quartered
3 tbsp water
2 tbsp Cornstarch
1 tbsp Chili Powder
1 tbsp Nutritional Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp salt

Instructions

Preheat the oven to 375℉ (350℉ for convection oven).
Place baking mats or parchment paper on two standard baking pans (13"x18")
Mix the chili powder, onion powder, garlic powder, salt, nutritional yeast and corn starch with 3 tbsp water until the mixture is a thick saucy texture and set aside.
Cut the potatoes, red bell pepper, onion, into approximately 1"x1" chunks or slices.
Cut 2 average sized carrots and the zucchini in half lengthwise then in slices about 1" pieces.
Cut broccoli florets (about 1-1/2 cups) and quarter the crimini mushrooms.
Place the zucchini and mushrooms in a small bowl and the broccoli in another small bowl and set aside.
Place the rest of the vegetables into a large mixing bowl and pour all but about 1 1 tablespoon of the seasoning mixture onto the potatoes, bell pepper, onion, and carrots then mix in to thoroughly coat them. Mix the remaining seasoning onto the zucchini and mushrooms in the small bowl.
Spread out the coated vegetables from the large bowl onto the two pans with a baking mat or parchment and place them into the oven. Bake for 15 minutes, then remove each pan to turn the vegetables for even cooking and put back into the oven for another 15 minutes.
While the vegetables in the pan are baking, steam the broccoli florets in a steamer basket for about 4 minutes to precook them.
When the second 15 minute backing is done, take the pans out of the oven and add the steamed broccoli, fresh mushrooms and zucchini evenly between the two pans. Continue cooking by putting the pans into the oven for a final 15 minute interval.
After the final bake, take out the pans of roasted vegetables and transfer to plates for serving.

Nutrition