This recipe has become a favorite of mine. It is a great way to get in lots of yummy veggies. And it's healthy! I have made the recipe as it is described but I have also added different vegetables, depending on what is in season or what I have available to me. Eggplant, mushrooms, vidalia onions, asparagus, green peppers... the list goes on. I say, add what you like!
Oven Roasted Vegetables
Ingredients:
1 medium zucchini
1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
1 lb fresh asparagus
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
1. Preheat oven to 450 degrees.
2. Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
3. Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
4. Spread in a single layer.
5. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
1. Preheat oven to 450 degrees.
2. Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
3. Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
4. Spread in a single layer.
5. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
This is the "before roasting" picture from the last time I made these vegetables. My favorite part of the dish is the way the red onions taste after roasting. Instead of the super-strong flavor they have when raw, the oven roasting makes them quite sweet.
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