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A closeup view of a baking dish with Oven Roasted Vegetables on it. Cooking With Fudge
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5 from 1 vote

Oven Roasted Vegetables

These Oven Roasted Vegetables are so easy to throw together, and you can even prep them ahead of time if you wish. The roasted red onion, blistered grape tomatoes, and creamy gorgonzola cheese really come together well to make you want to go back for more!
Course Side Dish
Cuisine American, Italian
Servings 6 servings
Calories 140kcal


  • Knife
  • Cutting board
  • Baking sheet


  • 1 zucchini sliced
  • 1 squash sliced
  • 1 red onion sliced
  • 1 pint grape tomatoes
  • Avocado oil spray (or any cooking spray of your choice)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons dried Italian seasoning
  • 1 teaspoon red pepper flakes, optional
  • 1/4 cup grated parmesan cheese
  • 2 ounces crumbled gorgonzola cheese


  • Preheat your oven to 350 degrees.
  • Spread everything out on a baking sheet and toss with avocado oil spray, salt, pepper, Italian seasoning, red pepper flakes, and parmesan cheese.
  • Bake for 25-30 minutes.
  • Sprinkle the gorgonzola cheese on top and putback into the oven for another minute or two until it starts to melt.


These Oven Roasted Vegetables make six servings. Each serving comes out to 140 calories, 2 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.
Recipe URL: https://cookingwithfudge.com/oven-roasted-vegetables/


Serving: 1serving | Calories: 140kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 601mg | Potassium: 791mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14245IU | Vitamin C: 44mg | Calcium: 200mg | Iron: 2mg