Name: Roasted Vegetables with Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 Servings
Cuisine: Other

Jule’s Menu Verified

February 15, 2026

A healthy dinner cannot get any quicker or easier than this delicious roasted vegetable dish with potatoes. The creamy peanut sauce with roasted garlic adds extra flavor. Alternatively, a creamy cashew sauce or a quick hummus would also be perfect accompaniments.

From the Cook

1/6

Roasted Vegetables with Potatoes

Jule’s Menu Verified

Ingredients

WarningPeanuts and 3 other allergens identified

Instructions

This recipe also lives on Jule’s Menu.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat oven to 200°C (top and bottom heat).

Wash the potatoes thoroughly or, if necessary, peel them, halve them lengthwise and cut them into thin wedges.

Wash the vegetables, cut the cauliflower into florets or slices, the zucchini into slices about 0.5 cm thick, the bell peppers into bite-sized pieces, and the eggplant into half-moons about 0.5 cm thick. Peel the onions, halve them, and cut them into thin strips.

Place the vegetables and potatoes on a baking sheet, mix with oil, salt, pepper and, if desired, a little garlic powder.

Cut off the top of the garlic bulb, drizzle with a few drops of oil, and wrap in aluminum foil. Place it on the baking sheet and bake at 200°C (390°F) for 35 to 45 minutes. The roasted vegetables are done when small bubbles form on the surface of the potatoes.

Just before the roasted vegetables are done, mix all the ingredients for the peanut sauce. Remove the garlic bulb from the oven, squeeze out three cloves, mash them finely with a fork, and mix them into the sauce.

Divide the roasted vegetables between two plates, drizzle with peanut sauce or mix in, and serve with your choice of side dish.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Vegetable Cut Consistency 🔪
Cut all vegetables to roughly the same size (about 1-inch chunks) to ensure even roasting and uniform cooking time.
Peanut Sauce Perfection 🥜
Roast the garlic before blending into the peanut sauce to develop a deeper, more complex flavor profile.
Potato Prep Technique 🥔
Par-boil firm potatoes for 5 minutes before roasting to create a crispy exterior and creamy interior.
Roasting Pan Placement 🔥
Use a large, rimmed baking sheet and avoid overcrowding to allow vegetables to caramelize instead of steam.
Flavor Layering Hack 🌶️
Toss vegetables in olive oil and seasonings before roasting, then drizzle with peanut sauce just before serving to maximize flavor retention.

Intelligent Tags

About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.