finished spicy vegetables

How to Make Roasted Spicy Vegetables

Welcome to another great recipe! Roaster spicy vegetables is a very healthy, cheap and tasty dish that only takes some time to roast in the oven, try it out!

To make roasted spicy vegetables Simply fry up some vegetables, mix them with flavors (spices) and roast them in the oven for the best result.

I specifically like this dish as it gives me the opportunity to use my overload of vegetables now that’s is summer and I have been planting lot’s of vegetables in my garden.

Let’s get started:

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Step 1: Choose the ingredients

roasted spicy vegetables

Roasted Spicy Vegetables

Roasted spicy vegetables, a great tasting dish that is healthy and a great way to use large amounts of vegetables! Enjoy.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Servings 2 servings


  • Cast iron skillet or baking tray


  • 2 large potatoes
  • 2 large red onions
  • 1 fennel
  • 1 zucchini
  • 1 bok choy
  • 2 red chillies (~10cm)
  • 3 garlic cloves
  • 100 gram grated parmesan cheese


  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika powder
  • 1 tbsp cumin powder
  • 1 tsp coriander powder
  • optional chili powder or flakes
Keyword Spicy vegetables

What to consider when choosing ingredients

In this section I will tell you my thought process on coming up with this recipe. If you’re not interested in learning how to create recipes, skip this part.


To roast the spicy vegetables, which is definitely a really nice finishing touch to this recipe, I highly recommend using a cast iron skillet.

If you do not have one, definitely get it in your kitchen because it will highly boost the quality of your recipes and it’s a lot more sustainable! I can recommend buying this one, it is what I use in my kitchen. Just pay attention to the size to fit your stove!


For the list of ingredients, build a base with the garlic onion and chili to create nice spicy flavors. Other than that, the ingredients I used are coming from my garden and it is what I harvested that same day. The freshness of the ingredients do really help so consider growing your own vegetables!

There is a really nice balance in taste in the vegetables, as the freshness of the fennel, zucchini and bok choy nicely level out the spices used. However, don’t be afraid to try your own favorite vegetables, it will be hard to go wrong. Just keep in mind the structure, flavor and visual effect of the total recipe and experiment!

Final remark; the parmesan cheese really gives a nice touch to the roast, covering the spicy vegetables with a nice layer of flavor, swap this out with another cheese to your liking if you want.


Continuing with the spices, which implement flavors and a visual effect. I really like this middle eastern inspired spice list, the cumin and coriander powder combined with the smoked paprika powder create an amazing palate!

Not super heavy in taste and quite fresh. Boosted with salt and pepper really levels the palate with the spicy chillies. I will definitely reuse this spice list in the future!

Optionally, you can increase the spiciness of the dish by using more chili powder or flakes. Even tryout different oils or sambals if you want, find my recipes here: chili oil, sambal badjak, chili powder.

Let’s continue with the instructions:

Step 2: Chop the ingredients and fry them

Here’s where the recipes becomes so very easy, simply wash and roughly chop the ingredients. I chopped them quite large because in a roast, I like to see some robust dish. The fennel and bok choy I did chop a bit smaller as I want the bite to come from the potato, onion and zucchini. 

vegetables used
chopped vegetables

Add some olive oil to the cast iron skillet and put on high heat. Start by adding the potatoes once the oil is hot. The oil should sing sufficiently, not gently.

I added some salt and pepper at this point, just be careful not burning them. The temperature should be just right, you can also skip this and add it with all other spices.

After frying the potatoes for a few minutes and stirring occasionally, add the onion and garlic.

frying potatoes
added onions

Fry for a few minutes and stir occasionally, really expose the vegetables to heat in this period! Add the zucchini and chillies and repeat. After a couple of minutes add the last vegetables. If you use different vegetables, just add bigger cuts first and smaller cuts later! At this point, pre-heat your oven to 190C.

zucchini added
fennel and bok choy added

Keep frying this on high heat, you will notice the volume to decrease significantly and moist to be released from the vegetables. This is the point to sligthly lower the heat and add the spices, find the right temperature to not burn the spices but still frying the vegetables! We want to remove as much moist a possible here, fry for 5 more minutes and get ready for the oven!

stirfried vegetables
fried veggies and spices

Step 3: Roasting the spicy vegetables and eating!

Roast the spicy vegetables for about 20 minutes in the oven, stir the vegetables and roast for another 20 minutes. You know the roast is done once the moist is removed from the cast iron skillet and the vegetables gotten this amazing color!

spicy vegetables after oven

Look at the result from the cast iron skillet roast compared to the state of the dish after frying, such a great result!

As a finishing touch, add the parmesan cheese and place the skillet back in the oven until the cheese has molten. Garnish the dish with some colorful spices as a final touch.

finished spicy vegetables

When serving, add some grated parmesan to finish the palate and enjoy this dish while hot! Really nice and easy to achieve dish. The time management here is not so complicated, try it out!

I hope you enjoy, let me know if you have any comments.

If you’ve liked this recipe, definitely check out my other ones!

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