Food and Drinks

Easy Pan Roasted Vegetables


  • Assorted vegetables (e.g., bell peppers, zucchini, cherry tomatoes, broccoli, carrots, etc.)
  • Olive oil
  • Salt and pepper, to taste
  • Optional: Garlic powder, onion powder, dried herbs (such as thyme or rosemary)


Preheat the Pan:

Place a large skillet or frying pan over medium-high heat. Allow the pan to heat up before adding the vegetables.

Prepare the Vegetables:

Wash and chop the vegetables into bite-sized pieces. Try to keep the articles relatively uniform in size to ensure even cooking.

Coat with Olive Oil:

Drizzle olive oil over the chopped vegetables. Toss the vegetables to coat them evenly with the oil. The oil helps the vegetables cook and adds flavor.

Season the Vegetables:

Sprinkle salt and pepper over the vegetables. Add any optional seasonings you like, such as garlic powder, onion powder, or dried herbs. Toss again to distribute the seasonings.

Pan-Roast the Vegetables:

Place the seasoned vegetables in the preheated pan. Spread them out into a single layer, allowing them to make good contact with the hot surface.

Cook Until Tender and Browned:

Let the vegetables cook without stirring for a few minutes to allow them to develop a nice sear. Stir occasionally to ensure even cooking. Cook until the vegetables are tender yet still crisp and have a golden brown color.

Adjust Seasoning:

Taste the vegetables and adjust the seasoning if necessary. Add more salt, pepper, or herbs to suit your taste.

Serve Immediately:

Once the vegetables are cooked to your liking, transfer them to a serving dish and serve immediately. They pair well with grilled meats and poultry or as a side to your favorite main course.

Feel free to experiment with different combinations of vegetables and seasonings to create a variety of flavors. Pan-roasted vegetables are versatile and can be customized based on your preferences.

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