Paprika roasted vegetables



And that’s it – very simple. Very delicious. Enjoy!

Paprika roasted vegetables

  • Servings: 4
  • Difficulty: easy
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Such a great twist to regular roasted vegetables

This is a really quick and tasty dish that came about before we went on holiday. If you’re looking to use up those random vegetables in the fridge, this is a great alternative to a soup.

Generally, this works for whatever you have in the fridge, but this is what we used.


  • 1 red onion, cut into wedges
  • 1 white one, cut into wedges
  • 2 courgette cut into chunks
  • 4 – 6 large tomatoes, cut into wedges
  • 1 or 2 peppers cut into slices
  • 1 potato, peeled and cut into cubes
  • Handful of French beans
  • 2 teaspoons of paprika
  • 1 teaspoon of mixed herbs
  • 2 tablespoons of olive oil


  1. Pre-heat the oven to 180°, gas mark 4/5, and pre-heat a roasting tin containing 1 tablespoon of olive oil.
  2. Mix the chunks of vegetables in a bowl with the remaining olive oil, paprika and mixed herbs.
  3. Once the oven is heated, place the vegetable and herb mixture into the tin and bake for 20 minutes.
  4. After 20 minutes, take the tray out of the oven, stir and then return for a further 20 minutes.

And that’s it – very simple. Very delicious.





Leave a Reply


  1. Belinda Robinson

    Mmm, that does look delicious!

    1. It is! And so easy!!

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