Elevate grilled, roasted, or stir-fried vegetables with this simple, flavorful homemade Vegetable Seasoning. Made from common pantry herbs and spices in about five minutes, this versatile mix stores well in a cool, dry pantry for up to six months. Mix a batch and use it to brighten side dishes, sheet-pan meals, and vegetarian mains.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- Ways to use it
- The best veggies for cooking
- More homemade seasonings
After years of using classic steak and Italian blends on vegetables, I created this dedicated vegetable seasoning to give grilled, roasted, and stir‑fried produce a more vibrant, balanced flavor. It borrows savory notes from both spice and herb blends and works with nearly every type of vegetable—from zucchini and broccoli to asparagus and mushrooms.
Ingredients
- Garlic powder (or granulated garlic) – granulated garlic is coarser and resists clumping better than very fine powder.
- Onion powder (or granulated onion) – granulated onion also tends to stay free-flowing longer than the finely ground powder.
- Black pepper – adds peppery warmth with subtle pine and citrus notes.
- Dried thyme – adds bright, slightly lemony flavor.
- Dried oregano – provides an earthy, aromatic bite.
- Dried basil – aromatic and mildly sweet with savory undertones.
- Dried parsley – brings a fresh, vegetal note even in dried form.
- Paprika – use traditional paprika for color and mild flavor; swap smoked paprika for a smoky note or sweet paprika for a hint of sweetness.
- Sea salt (or kosher salt) – both work well; I prefer coarse salts for texture and flavor over table salt.
Instructions
- Combine all ingredients in a small bowl and mix until evenly blended.
- Transfer the seasoning to an airtight jar and store in a cool, dry pantry for up to six months.
That’s it — a quick five-minute blend that delivers reliable, balanced flavor for all your cooked vegetables.
Recipe tips
- Yield: This recipe makes about 10 tablespoons of vegetable seasoning. It’s easy to double the batch if you want more on hand.
- Storage: Keep the spice blend in an airtight container in a cool, dry place for up to six months. Dried herbs and spices slowly lose potency over time, so label jars with the date and use within that window for best flavor.
- Containers: An 8-ounce mason jar or similar airtight container is a great size for this amount. For a doubled batch, use a pint (16-ounce) jar.
- Dietary notes: This homemade seasoning is naturally gluten-free, dairy-free, vegan, Whole30-friendly, and paleo.
Ways to use it
This seasoning is perfect for grilled, roasted, or stir-fried vegetables. It’s designed to be simple and versatile so you can rely on a single blend for many preparations.
Toss about 1 pound of vegetables with 1 tablespoon of olive oil and 1 tablespoon of vegetable seasoning before cooking to ensure even coverage and excellent flavor.
Grilling: Use a grill pan or a sheet of nonstick foil for smaller pieces to prevent them from falling through the grates. Larger vegetables like portobello mushrooms or thick zucchini slices can go directly on the grill. Grill times vary by vegetable—allow at least 8–10 minutes and turn occasionally for even charring.
Roasting: Roast at high heat (400–425°F) to develop browning and texture. Spread vegetables on a foil-lined sheet pan for easy cleanup. Cooking time depends on the vegetable type and cut size; most roast in about 15–20 minutes.
Stir-frying: Preheat a skillet or wok until very hot, then cook vegetables quickly for the best texture—most will be tender-crisp in 5–8 minutes. Stir-fried vegetables pair well with a simple stir-fry sauce and cooked rice for a quick meal.
You can also stir this spice mix into plain yogurt or sour cream to make a flavorful veggie dip for raw crudités like cherry tomatoes, broccoli florets, baby carrots, and celery.
The best veggies for cooking
This blend works with almost any vegetable. Below are favorites that respond particularly well to grilling, roasting, or stir-frying.
- Mushrooms – Portobello on the grill; button, cremini, or shiitake in stir-fries.
- Peppers – Bell, mini sweet, poblano, and jalapeños all take on great flavor when grilled, roasted, or stir-fried.
- Onions – Thick-cut or wedged onions caramelize beautifully when roasted or grilled and add depth to stir-fries.
- Zucchini – Cut into spears for the grill or dice for roasting, air-frying, or stir-frying.
- Broccoli and cauliflower – Roast until edges brown or include in a quick stir-fry for texture and flavor contrast.
- Brussels sprouts – Try grilling or roasting until edges are deeply browned for a nutty, caramelized finish.
- Asparagus – Grill or roast quickly at high heat to keep spears tender-crisp.
- Carrots – Oven-roasted carrots concentrate sweetness; sliced or julienned carrots are great in a stir-fry.
- Potatoes – Cube or halve baby potatoes, toss with oil and seasoning, then roast or air-fry until crisp.
- Corn on the cob – After cooking, brush with butter and sprinkle this seasoning for a flavorful finish.
More homemade seasonings
Keep several homemade seasoning blends in your pantry to simplify meal prep and boost flavor. Store them in labeled jars so you always have the right blend on hand.
Italian Dressing Mix
Lemon Pepper Seasoning
Homemade Taco Seasoning
Southwest Seasoning
Greek Seasoning
Fry Seasoning
Recipe at a glance
Name: Vegetable Seasoning
Yield: 10 tablespoons
Prep time: 5 minutes
Storage: Up to 6 months in an airtight container
Ingredients (measurements)
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons salt
Instructions
- Combine all ingredients in a small bowl and mix well.
- Transfer to an airtight jar and store in the pantry for up to six months.
Notes
- Use about 1 tablespoon of seasoning per 1 pound of vegetables, tossed with 1 tablespoon of olive oil before cooking.
- The blend is naturally gluten-free, dairy-free, and vegan.
Nutrition (per serving)
Calories: 16 kcal; Carbohydrates: 4 g; Protein: 1 g; Fat: 0.2 g; Sodium: 353 mg; Potassium: 73 mg; Fiber: 1 g; Sugar: 0.2 g; Vitamin A: 182 IU; Vitamin C: 1 mg; Calcium: 37 mg; Iron: 1 mg.