Roasted Veggies

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We’ve been making a lot of pesto with pasta this fall, so I wanted to make a side dish that was both healthy and would pair great alongside a pesto dish. So I chose to make roasted veggies which provides a fresh flavor burst to any pesto dish. Plus I had some veggies left over, which I plan eat over rice, pasta, or alongside chicken or fish. Roasted veggies is Robin to your dinner’s batman.

Roasted Veggies

 

Roasted Veggies
Author: 
Recipe type: Appetizer
Cuisine: Meditteranean
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
We've been making a lot of pesto with pasta this fall, so I wanted to make a side dish that was both healthy and would pair great alongside a pesto dish. So I chose to make roasted veggies which provides a fresh flavor burst to any pesto dish. Plus I had some veggies left over, which I plan eat over rice, pasta, or alongside chicken or fish. Roasted veggies is Robin to your dinner's batman.
Ingredients
  • 1 large zucchini, cut into 1 inch chunks
  • 1 large yellow squash, cut into 1 inch chunks
  • pint of cherry tomatoes
  • 1 large sweet potato
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 2-4 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Heat the oven to 425°F with a rack in the middle position.
  2. Chop up the vegetables. Peel the vegetables if desired, then cut into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.
  3. Toss the vegetables with olive oil and salt. Transfer the vegetables to a large bowl. Add the oil, salt, and pepper and toss to combine. Add more oil if the vegetables still look dry or don't seem evenly coated.
  4. Spread onto a baking sheet. Spread the vegetables out on a baking sheet, in an oven-proof skillet, or in a baking dish. Make sure they are in a single layer with a little space in between; if they are too crowded, the vegetables will steam instead of roast.
  5. The sweet potatoes will take the longest to cook, so feel free to roast in separate pan OR take out the rest of veggies first and roast the sweet potatoes a little longer.
  6. Roast the vegetables until tender. About 45 min. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the tips and edges.
  7. Serve immediately. Transfer the vegetables to a serving dish and taste; sprinkle with additional salt or pepper if needed. Serve while still hot.

 

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