My tips for making great roasted vegetables Variety. Transfer the roasted vegetables to a serving bowl, sprinkle with the chopped parsley and spoon over 125ml of the garlic sauce.Leftover sauce will keep for two to three days in the fridge. Sauces are the magic touch that makes vegetables more satisfying, and grains even more exciting. Or add a mixture of pan-seared zucchini, eggplant, and red grapes. Use the zest and juice of limes, lemons, or oranges; remember that citrus flavors are at their most potent when not cooked, so if you really want to taste the citrus, put it on the finished roasted vegetables rather than in the beginning. One of the easiest ways to breathe new life into grilled foods is to serve them with flavorful dipping sauces. Their freezer friendly so make a batch and keep some stashed in the freezer for whenever you'll need any! 4 cloves garlic minced. Here are 16 easy sauces to learn, memorize, and enjoy. Then swoosh it onto the bottom of a wide, shallow bowl or dinner plate and pile some roasted vegetables on top. 1 yellow bell pepper. 1 red bell pepper. 1 small onion. No question, the secret to making excellent roasted veggies lies in the variety. Citrus is the secret weapon that perks up all the toasty flavors of roasted vegetables with bright flavor. Add these bite-sized roasted vegetables to pizzas, sides or sauces! Ingredients. Even the best grilled meats and vegetables are going to get boring if you eat them over and over again. A bunch of roasted potatoes, or Brussels sprouts, no matter how well prepared, can never compete with a medley of root and non-root veggies. 1 green bell pepper. Or roasted … 3 small zucchini.