Italian Roasted Vegetables

"I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish."
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by under12parsecs photo by under12parsecs
photo by littlemafia photo by littlemafia
Ready In:
1hr 5mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat oven to 500ºF.
  • Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
  • Roast for about 45 minutes, or until crisp tende.

Questions & Replies

  1. hi im new hwe
     
  2. can I use frozen veges and serve at room temp,
     
  3. Did you cover this dish while cooking?
     
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Reviews

  1. My favourite way to have vegetables! I used zucchini, bell pepper, eggplant and carrots because that's what I had on hand. Cook time was on the spot in my oven!<br/>Made for CQ 2014
     
  2. Used all the veggies called for except for the potatoes as I was also making a pasta dish and did not want more carbs. Oven-roasting vegetables is one of my favourite ways of preparing them, and this was a fab combo of flavours. I did throw in a generous amount of dried oregano and basil to provide an herbal note.
     
  3. This was amazing! I took it to a holiday party in an insulated pyrex portable and got tons of complements on it. I can't wait to have it fresh out of the oven. Definitely making it again. And, it is super easy!
     
  4. Loved these tasty veggies!! The rosemary and garlic combined with the roasting gives these veggies a phenomenal flavor. Had to make a little change in that had to use regular eggplant as the Japanese eggplant was not available nor was the zucchini so left that out and left out the potatoes, other than that made as written and will be making again. This is a keeper that will be made again and again. Thanks for the post.
     
  5. This was amazing! I used a combination of red peppers, zucchini, summer squash, eggplant and portabellas. I also added fresh oregano and basil after roasting the veggies. These were great the first day. The next day, I pulled the veggies out of the fridge and let them come to room temperature, then drizzled them with a bit of aged balsamic and garlic infused olive oil....oh my! These veggies were SUPERB the second day! Thanks, lazyme, for a terrific (and for me, make ahead) side dish that was great for our Memorial Day cookout!
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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