Roast vegetables make a colourful addition to any meal. This recipe is really easy and can be served as part of a main meal or as a complete main course on its own. When we have it as a main course we sprinkle it with plenty of grated cheese and call it a warm winter salad.  

Roast Vegetables, Easy, Healthy, Delicious and Gluten Free
Credit: Frances Spiegel 2012

Lots of Choices

It seems silly to actually tell you that this recipe is gluten-free but you'd be surprised at the number of times friends have asked me if people who are celiac or wheat intolerant can eat vegetables. It's a bit like the time I asked if a café had gluten-free cookies and they told me ″we don't use much sugar″!

This dish is so easy to make. The hardest part is choosing which vegetables to use as the range of suitable veggies is almost unlimited. It takes me about 15-20 minutes to prepare the vegetables and about 1 hour to cook. If the dish is part of a main meal it will probably serve up to eight people easily. As a main course it feeds three of us generously. 

Our favourites are butternut, cauliflower, broccoli, carrots, sweet potatoes, beef tomatoes, mushrooms and mange tout. I like to choose a mix of colours because it always looks so much nicer and brings a splash of colour to the table.


This is my basic recipe but of course you can add anything you like. If using hard vegetables such as broccoli, cauliflower, sweet potatoes or carrots, add these during Step One (see below). If using softer vegetables such as mushrooms, that need less time to cook, add them at Step six. 

  • 3 red onions - remove the outer tough skins and cut into large chunks

  • 1 large courgette (zucchini) cut lengthwise into two inch fingers

  • 2 peppers, any colour, cut similarly to courgettes. Red, orange or yellow peppers give a sweeter taste to the finished dish, while green peppers tend to be slightly bitter.

  • Half a kilo of butternut flesh. Peel the butternut, remove the pips and cut into one inch chunks

  • 4 large beef tomatoes, cut into quarters

  • 8 large mushrooms, cut into quarters

  • Half teaspoon salt

  • 1 tablespoon olive oil

  • 1 tablespoon Balsamic vinegar


Any hard cheese to be grated and sprinkled over cooked vegetables. 



  1. Pre-heat the oven to 200º C

  2. Place the chopped onions, courgettes, peppers and butternut in a large casserole dish.

  3. Pour the oil and Balsamic vinegar over the vegetables.

  4. Cover the casserole dish and cook for 25 minutes.

  5. Turn the vegetables gently. They should be just starting to soften.

  6. Replace the lid and cook for another ten minutes.

  7. Add the tomatoes and mushrooms, or whatever softer vegetables that you might be using. Sit them on top of the already partly-cooked vegetables without mixing them in.

  8. Leave the lid off and cook for a further ten minutes. If the vegetables are not soft enough return to the oven for another five minutes and then check again.


If you've selected mange tout add them at the end of the cooking period, returning the dish to the oven for no longer than an extra five minutes. The mange tout should remain crunchy, giving the dish a lovely refreshing feel. 

The basic roast vegetable dish can also be varied by adding grated cheese immediately before serving.

Roast Vegetables with Mange Tout
Credit: Frances Spiegel 2012

More Gluten-free Recipes and Tips

If you'd like to know more about gluten-free choices these articles, published on Infobarrel, may be of interest: 

OXO Good Grips Grater
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