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“Roasting is my favorite way to prepare vegetables!! Here is the sequel to my Veggiepalooza recipe, this time using gourmet vegetables and different seasonings! I hope you enjoy!”
READY IN:
20mins
SERVES:
2-4
YIELD:
4 cups veggies
UNITS:
US

Ingredients Nutrition

  • 2 (3 1/4 ounce) crates fresh shiitake mushrooms, wiped clean with a damp cloth and removing any really thick stems
  • 1 (8 ounce) packagefresh sugar snap peas
  • 1 (6 ounce) packagefresh pattypan squash, sliced in half (you may remove the stems too because they can be bitter if you pop the whole thing into your mouth)
  • 2 tablespoons light olive oil
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 18 teaspoon red pepper flakes
  • 18 teaspoon garlic powder
  • 1 teaspoon fresh basil, chopped

Directions

  1. Preheat oven to 450 degrees F.
  2. Place the veggies on a large cookie sheet.
  3. Add the olive oil and sprinkle the salt, pepper, garlic powder, and red pepper flakes over them then toss to coat.
  4. Shake the pan a little to make the veggies lay flat across the pan.
  5. Roast the veggies for 10-12 minutes.
  6. Pour the veggies into a bowl and toss with the fresh basil then serve!

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