Oven-Roasted Vegetables and Mushrooms
Wonderfully aromatic, juicy and full of flavor! Vegetables and mushrooms are marinated with soy sauce, garlic and herbs, then roasted until tender. Serve them as a plant-based main dish or a side for meat.
Updated : 15 September, 2026
Easy
About 45 min.
Ingredients
200 grams
Champignon
1
Young courgettes
1
Eggplant
1
Tomato
1
Bell pepper
2
Garlic
60 milliliters
Soy sauce
40 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Adjust the selection and proportions of the vegetables according to your taste and what you have available. Choose medium-sized button mushrooms, or use another preferred variety. Rinse all the vegetables and mushrooms thoroughly.
Step 2
To prepare the marinade, pour the soy sauce and vegetable oil into a small bowl. Peel the garlic, press it directly into the bowl and mix well.
Step 3
Remove the stems from the tomatoes and cut them into large pieces. Cut the mushrooms into halves or quarters.
Step 4
Cut the zucchini and eggplant into large pieces.
Step 5
Cut the bell pepper into similarly sized pieces. Use any color you prefer or combine several colors.
Step 6
Place all the vegetables and mushrooms in a large bowl and pour over the marinade. Season with salt and your preferred spices; ground black pepper and dried basil work well.
Step 7
Mix everything thoroughly and leave to marinate for 30–40 minutes. Stir once or twice during this time so the marinade coats all the ingredients evenly.
Step 8
Transfer everything to an ovenproof baking dish. Roast in an oven preheated to 350°F for 40–45 minutes, stirring once or twice during cooking.
Step 9
The vegetables will release plenty of juice as they roast and absorb one another’s flavors, making the dish especially tender and succulent. Remove from the oven and serve hot, either on its own or alongside meat.
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