Quick Skillet Roasted Vegetables on Cheese Toast

Written by Allison of Some the Wiser.

Most of the time I feel good about my eating habits. I like fruits, vegetables, and whole grains and we eat a lot of them most days of the week. However, after all of the holiday festivities from the past month, I feel like I need to re-focus my menu and food choices.

Considering all the candy canes and pumpkin pies I have consumed recently, it feels really good to cut out sugar this month and find my way back to the fresh produce aisle. It can be harder this time of year to find fresh vegetables, but although there isn’t as much variety in the winter, there are a lot of delicious ways to prepare root vegetables.

These skillet roasted vegetables take only a few minutes to prepare, but look and taste quite impressive.  When paired with a crusty whole grain bread and a spread of warm goat cheese, these winter vegetables turn into a quick, easy, and delicious meal.  Best of all, it makes a healthy meal or hearty snack that fits right in to all of my New Year’s resolutions.

Quick Skillet Roasted Vegetables on Cheese Toast

This recipe can be easily adapted to include your favourite vegetables. It also is a great way to make use of day old bread. It makes a light, healthy meal or hearty snack.
4 from 1 vote
Print Pin Rate
Servings: 2 people
Calories: 780kcal
Author: Allison Ruth


  • 4 slices crusty whole grain bread
  • 4 oz goat cheese
  • 2.3 Tablespoons olive oil 2 Tbsp + 1 tsp
  • 2 small beets sliced crosswise
  • 4 carrots sliced into thin sticks
  • 1 red onion quartered
  • 5-6 cloves garlic
  • 2 Tablespoons fresh basil coarsely chopped


  • In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the beets, carrots, onion, and garlic to the hot oil. Saute vegetables for 5 to 6 minutes, or until they begin to soften. Add 3 tablespoons water to the skillet and cover. Cook vegetables for an additional 6 to 7 minutes, or until tender. Remove lid and let cook for about 2 minutes until remaining water has mostly evaporated. Remove skillet from heat.
  • To toast the bread, brush remaining teaspoon olive oil evenly onto the bread slices. Place bread in broiler for 1 to 2 minutes, or until lightly toasted. Remove from broiler and spread evenly with goat cheese. Return to broiler for 1 to 2 minutes until goat cheese is warm and soft.
  • Top toasted bread with the vegetables and sprinkle each slice with fresh basil, and freshly ground salt and pepper. Eat warm.


Calories: 780kcal | Carbohydrates: 99g | Protein: 29g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 26mg | Sodium: 1017mg | Potassium: 931mg | Fiber: 9g | Sugar: 17g | Vitamin A: 21100IU | Vitamin C: 17.7mg | Calcium: 215mg | Iron: 7mg


What are your favorite winter produce items?

About Allison

Allison Ruth, mama to three hungry girls, blogs at Some the Wiser where she takes life as it comes and tries to learn a little something as she goes.
Whether she’s baking bread, sewing, or contemplating the fate of socks gone missing in the laundry, she looks for the peace and creativity life offers to everyone who is paying attention.

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  1. This looks delicious! We love beets raw in salads and roasted in the oven. But, winter squash and potatoes from our CSA are what we go to most! Lot’s of soup in our future!

  2. Spinach!

  3. 4 stars
    Looks Wonderful!
    I am always looking for ideas with out the bread?
    Thoughts? lmc

  4. Winter squash of course! I cook with carrots a lot during the winter as well.

  5. These are a fabulous appetizer! Yum!

  6. Brian @ A Thought For Food says

    Love love love this! I’m all about turning bread into meals (yay carbs!) and adding some seasonal veggies into the mix (and cheese) is never a bad thing.

  7. I love acorn squash and parsnips! This looks perfect. So simple, yet beautiful and unqiue.

  8. Beet rookie here – I’m assuming I need to cook the beets enough to peel them first, right? This looks so yummy I can’t wait to try it!

  9. I have never tried parsnips. the word doesn’t sound appetizing, but it looks like a lot of moms out there love them. I guess I gotta try it out. I am a pretty simple veggie roaster myself: sweet potatoes, reg potatoes, onions, carrots, butternut squash tossed with a few roasted nuts and olive oil, salt and pepper. Yum 🙂 Off to the store to purchase my first parsnip! 🙂

  10. These sounds so good and perfect for a busy night or a tasty lunch. Right now I’m really liking sweet potatoes.

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