Saturday, March 7, 2015

Oven Roasted Vegetables





Mixed Vegetables - Any combination of  Red onion, White Sweet Potato, Carrots, Cauliflower, Broccoli, Bell Peppers, Brinjal, Butternut Squash, Zucchini, Tomato

Garlic - 3 to 4 cloves, minced
Olive Oil - 2 tbsp.
Dried Herbs - Mix of Thyme, Rosemary, Oregano, Basil or any one of them
Salt & Pepper

Preheat the oven to 400 F.

Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

Place the vegetables into a baking dish. Season with salt, pepper, minced garlic and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently.

Put the dish/tray in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top.

Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.

 
 
 
 


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