1 serving (medium) of Oven-Roasted Vegetables (150 g) has 113 calories. That works out to 75 calories per 100 g. It contains 18.8 g of carbs, 3.2 g of protein, 3.3 g of fat and 5.3 g of fiber. Its 630 µg of Vitamin A covers 70% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Oven-Roasted Vegetables?

Oven-Roasted Vegetables are a simple dish of chopped vegetables—often bell peppers, zucchini, eggplant, onion and carrot—roasted with a little oil until tender and browned. Versions appear in home cooking around the world, rather than belonging to one particular cuisine, and the vegetables can change with the season.

Serve them warm alongside fish, grains, beans or a main course, or let them cool and add them to salads, sandwiches or a mezze-style spread. Roasting brings out their sweetness while leaving the edges lightly crisp. The dish provides fibre and a range of vitamins, with 3.5 g of fibre per 100 g. For a lighter tray, use just enough oil to coat the vegetables and spread them out so they roast rather than steam.

Oven-Roasted Vegetables Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

12.5g

· 5% DV

Protein

2.1g

· 4% DV

Fat

2.2g

· 3% DV

Fiber

3.5g

· 13% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 64% · Protein 11% · Fat 25%

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Oven-Roasted Vegetables Vitamins & Minerals

Vitamins

Vitamin A

420µg · 47% DV

Vitamin C

17mg · 19% DV

Vitamin K

14µg · 12% DV

0.18mg · 11% DV

Minerals

Potassium ⭐

280mg · 8% DV

Phosphorus

38mg · 5% DV

Manganese

0mg · 0% DV

Copper

0mg · 0% DV

How Nutritious Is Oven-Roasted Vegetables?

Nutrient density

High

65/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

53/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Oven-Roasted Vegetables Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Oven-Roasted Vegetables

To burn the 75 calories in 100 g:

🚶

19min

Walking (5 km/h)

🏃

8min

Running (8 km/h)

🚴

10min

Cycling

🏊

9min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Oven-Roasted Vegetables Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Oven-Roasted Vegetables Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Oven-Roasted Vegetables Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Oven-Roasted Vegetables Fat Profile

SATURATED

0.3g

MONOUNSATURATED

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 4:1

Below the ideal 4:1 — a good omega balance.

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Foods Similar to Oven-Roasted Vegetables

🍅

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18 kcal

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18 kcal

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31 kcal

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Boiled Beetroot

44 kcal

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Green pepper

20 kcal

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110 kcal

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Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Oven-Roasted Vegetables

What vegetables are best for oven-roasted vegetables?

A mix of bell peppers, zucchini, eggplant, onion, and carrots works especially well for oven-roasted vegetables. You can also add broccoli or cauliflower, but cut denser vegetables smaller or start them roasting first so everything finishes at about the same time.

How do you keep oven-roasted vegetables from getting soggy?

Give oven-roasted vegetables plenty of space on the pan. Crowding traps steam, so use two pans if needed, dry washed vegetables well, and spread them in a single layer to encourage browned edges instead of a soft, watery result.

What temperature should you use for oven-roasted vegetables?

Roast oven-roasted vegetables at about 400°F (200°C) in a preheated oven. Spread them in one layer and check for tenderness and browning as they cook; smaller pieces and softer vegetables will finish before larger, firmer ones.

How should you cut vegetables for oven-roasting?

Cut vegetables for oven-roasting into similarly sized pieces so they cook more evenly. Keep denser carrots a little smaller than quick-cooking zucchini, or add them to the pan earlier; very small pieces can dry out before the larger ones brown.

What seasoning is good for oven-roasted vegetables?

Olive oil, salt, black pepper, and dried herbs such as thyme or oregano make a reliable seasoning for oven-roasted vegetables. Add minced garlic near the end or use garlic powder before roasting, since fresh garlic can burn during a long roast.

Can you prepare oven-roasted vegetables ahead of time?

Yes, you can chop the vegetables for oven-roasted vegetables ahead of time and refrigerate them in a covered container. For the best browning, wait to add salt and oil until just before roasting, because salted vegetables can release moisture while they sit.

How long do oven-roasted vegetables last in the fridge?

Oven-roasted vegetables keep for about 3–4 days in a covered container in the refrigerator. Let them cool promptly before storing, and reheat only the portion you plan to eat so the rest does not go through repeated warming and cooling.

Can you freeze oven-roasted vegetables?

Yes, oven-roasted vegetables can be frozen, although zucchini and eggplant may turn softer after thawing. Cool them first, freeze in portions in airtight containers, and reheat from frozen or thawed in the oven for a better texture than serving them cold.

What do you serve with oven-roasted vegetables?

Oven-roasted vegetables pair well with grilled fish, chicken, or tofu, and they also work with rice, couscous, or crusty bread. Add a creamy yogurt or tahini sauce at serving time to complement the browned, slightly sweet vegetables.

Can you roast frozen vegetables in the oven?

Yes, frozen vegetables can be roasted without thawing, but they release more moisture than fresh vegetables. Spread them out on a hot pan and avoid crowding; expect a softer result, or roast them first and drain excess liquid before adding seasonings.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026