Go Back

20-Minute Roasted Vegetable & Mushroom Bake

This roasted vegetable and mushroom bake is built around ease and good ingredients. Tender vegetables and Tarragon or Yellow Oyster mushrooms roast quickly in the oven, developing deep flavour with very little effort. Finished with a bright lemon–tahini dressing, it works just as well as a warm grain bowl as it does as a generous, everyday salad.
Fresh, flexible, and perfect for busy days — this is the kind of dish that lets quality produce do the work.
Print Recipe Pin Recipe

Ingredients
  

Ingredients

  • Tarragon or Yellow Oyster mushrooms, torn or sliced Larger chunks are great
  • Zucchini, quartered seasonal squash is a great addition
  • Red bell pepper, chopped
  • Red onions, cubed
  • Garlic powder
  • Olive oil
  • Fresh Parsley Garnish for a fresh finish
  • Salt & freshly ground black pepper

Lemon Tahini Dressing

  • Tahini *if unable to find, a hummus is a great substitute in a pinch
  • Fresh lemon juice
  • Garlic, finely minced
  • Water (to thin)
  • Salt to taste

To Serve (Optional)

  • Cooked quinoa
  • Arugula or baby spinach

Instructions
 

Roast the Vegetables

  • Preheat the oven to 220°C (425°F).In a large bowl, toss the mushrooms, zucchini, bell pepper, and red onion with olive oil, garlic powder, salt, and pepper. Spread everything out in a single layer on a parchment-lined baking tray.
    Roast for 10–15 minutes, stirring once halfway through, until the vegetables are tender and lightly browned. Cooking time will vary depending on how large or small the vegetables are cut.

Make the Dressing

  • While the vegetables roast, whisk together tahini, lemon juice, garlic, and a pinch of salt. Add water gradually until the dressing becomes smooth and pourable.

Prepare the Base (Optional)

  • Warm the cooked quinoa if using. If serving as a salad, lightly toss the arugula or spinach with a little olive oil, salt, and pepper.

Assemble

  • Divide quinoa or greens between bowls. Top with the warm roasted vegetables and mushrooms, then drizzle generously with lemon tahini dressing and a healthy pinch of fresh parsley. Serve and enjoy!

Notes

Good to Know

  • Oyster mushrooms roast quickly and develop a rich, savoury flavour
  • This dish works both warm or at room temperature
  • Tahini adds creaminess without heaviness
  • Great for meal prep — components keep well separately
  • Easily adaptable with seasonal vegetables

Shopping List 

Fresh Produce

  • Fresh Tarragon or Yellow Oyster mushrooms 
  • Zucchini
  • Red bell pepper
  • Red onion
  • Lemon
  • Garlic
  • Fresh Parsley
  • Optional: Arugula or baby spinach

Dry Goods

  • Tahini
  • Olive oil
  • Garlic powder
  • Salt & black pepper
  • Quinoa (optional)

Serving Ideas

  • Add roasted chickpeas for extra protein
  • Serve with flatbread or sourdough
  • Side freshly grated carrots or chopped cucumber