Gluten-Free Romesco Roasted Vegetables
By the Gluten Free Recipes team ·
Vibrant roasted vegetables are tossed in a zesty, homemade romesco-inspired dressing for a quick and flavorful side dish. The smoky paprika and bright lemon notes create a delightful contrast with the tender-crisp vegetables.
At a glance: This easy salads and sides recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 8 ingredients — including chopped seasonal vegetables, extra virgin olive oil, fresh lemon juice — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Romesco Roasted Vegetables: When preparing this salads and sides recipe, exercise caution with ingredients like Dijon mustard, as some brands may be processed in facilities that handle gluten. Always check labels for gluten-free certification to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Romesco Roasted Vegetables: This recipe is naturally gluten-free, relying on fresh vegetables and a simple dressing. Always ensure your Dijon mustard is certified gluten-free.
Ingredients
- 4 cups chopped seasonal vegetables (such as bell peppers, zucchini, broccoli florets, or sweet potato cubes)
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the chopped seasonal vegetables with 1 tablespoon of the extra virgin olive oil, salt, and pepper directly on the baking sheet. Spread them out in a single layer, ensuring they have space to roast evenly.
- 2
Roast the vegetables for about 20-25 minutes, or until they are tender and have developed some lovely caramelized edges. While the vegetables are roasting, prepare the romesco-inspired dressing.
- 3
In a small bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, fresh lemon juice, Dijon mustard, and smoked paprika. If using, stir in the minced garlic until well combined. This mixture will form your flavorful dressing.
- 4
Once the vegetables are roasted to your desired tenderness and have a slightly softened texture, remove them from the oven. Transfer the hot roasted vegetables to a serving bowl.
- 5
Pour the prepared romesco-inspired dressing over the warm roasted vegetables. Gently toss everything together to ensure each piece is coated in the vibrant dressing. Taste and adjust seasoning with additional salt or pepper if needed before serving immediately.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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