Roasted Vegetables
activeSeasonal roasted vegetables with herbs and olive oil
VegetarianVeganGluten FreeLightSeasonalOvenPrep
6 portions15 min labor
Instructions
1. Preheat oven to 425F.
2. Dice carrots, potatoes, red bell peppers, and mushrooms into even pieces.
3. Toss vegetables with olive oil, salt, pepper, and dried oregano.
4. Spread in a single layer on sheet pans.
5. Roast 25-30 minutes, tossing halfway through.
6. Finish with a drizzle of olive oil and fresh basil.
Cost Summary
Batch (6 portions)
Food Cost
$8.89
Labor Cost
$6.25
Total Cost
$15.14
Per Item
Food Cost
$1.48
Total Cost
$2.52
Menu Price
$12.00
Profit
$9.48
Margin
79.0%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| Black Pepper | 0.25 | oz | $0.16 |
| Carrots | 1 | lb | $0.90 |
| Cremini Mushrooms | 8 | oz | $2.50 |
| Dried Oregano | 0.25 | oz | $0.17 |
| Extra Virgin Olive Oil | 3 | oz | $0.56 |
| Fresh Basil | 0.50 | oz | $0.40 |
| Kosher Salt | 0.50 | oz | $0.05 |
| Red Bell Peppers | 3 | ea | $2.97 |
| Russet Potatoes | 1.50 | lb | $1.19 |
Cook History
- Cooked on Feb 28, 2026 (menu: Feb 28, 2026)
- Cooked on Feb 25, 2026 (menu: Feb 25, 2026)