Easy Holiday Roasted Veggies: A Colorful, Crowd-Pleasing Side Dish

If you’re looking for a simple, stunning side that’s as nutritious as it is beautiful, this roasted vegetable bake is it. Layers of color, flavor, and freshness come together in one effortless dish — perfect for your holiday table or any weeknight meal.

Why You’ll Love It

This dish is a showstopper — and it’s as easy as slice, season, and roast. Thinly sliced seasonal vegetables roast into tender perfection, with crisp edges, fragrant herbs, and a burst of natural sweetness. No heavy sauces or complex prep needed.

Ingredients

• Zucchini

• Yellow squash

• Roma tomatoes

• Portobello mushrooms (or eggplant slices)

• Fresh rosemary (or thyme)

• Olive oil

• Garlic powder

• Salt & black pepper

Instructions

1. Preheat your oven to 375°F.

2. Slice your vegetables thinly — the thinner, the better for even cooking and that elegant layered look.

3. Arrange the slices upright in a baking dish, alternating colors for a beautiful presentation (think zucchini, tomato, squash, mushroom, repeat).

4. Season generously with olive oil, garlic powder, salt, and pepper. Tuck sprigs of rosemary between the layers for an aromatic boost.

5. Roast uncovered for about 35–45 minutes, until the vegetables are tender and slightly caramelized on the edges.

Tips for Success

• Use a mandoline for paper-thin slices.

• Try swapping in other veggies like eggplant, bell pepper, or sweet potato for extra color and texture.

• Make ahead: assemble the dish earlier in the day, cover, and refrigerate — then bake just before serving.

Serving Ideas

Pair this with roasted chicken, salmon, or your favorite plant-based main. It’s also delicious reheated the next day — if there’s any left!