Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 lb asparagus spear, trimmed and cut into 4-inch lengths (about 16 spears); 12 ounces small red potatoes, cut into 1/4-inch thick slices (about 10 potatoes); 2 medium zucchini, cut into 1/2-inch thick rounds; 8 ounces baby carrots; 1 1/4 cups grape tomatoes; 1 small onion, thinly sliced (about 1 cup); 5 tablespoons prepared sun-dried tomato pesto, plus; 1 teaspoon prepared sun-dried tomato pesto; 1 tablespoon lemon juice; 1 teaspoon basil; 1 1/2 teaspoons oregano; 1/4 teaspoon hot pepper sauce (Tabasco); 1/2 cup crumbled feta cheese (I use a little more because it's just good that way (4 oz.)

Submitted by Mrs. Doeinck

"This is a very tasty one dish meal that is very filling. Two thumbs up from the dh on this one. I serve it with dinner rolls or crusty bread. This is so yummy!!"

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Ready In:: 50mins
Ingredients:: 13
Serves:: 4

ingredients

1 lb asparagus spear, trimmed and cut into 4-inch lengths (about 16 spears)
12 ounces small red potatoes, cut into 1/4-inch thick slices (about 10 potatoes)
2 medium zucchini, cut into 1/2-inch thick rounds
8 ounces baby carrots
1 ¹⁄₄ cups grape tomatoes
1 small onion, thinly sliced (about 1 cup)
5 tablespoons prepared sun-dried tomato pesto, plus
1 teaspoon prepared sun-dried tomato pesto
1 tablespoon lemon juice
1 teaspoon basil
1 ¹⁄₂ teaspoons oregano
¹⁄₄ teaspoon hot pepper sauce (Tabasco)
¹⁄₂ cup crumbled feta cheese (I use a little more because it's just good that way (4 oz.)

directions

Place large baking sheet ( I just use two cookie pans) in oven, and preheat to 450°F Cut 4 20-inch sheets of heavy-duty foil. Combine all ingredients except cheese in very large bowl. Toss to coat, and season with salt and pepper.
Divide vegetable mixture among foil sheets. Sprinkle cheese over top. Fold foil over, and crimp edges to seal.
Arrange packets in single layer on heated baking sheet. Reduce oven to 400°F and bake 30 to 45 minutes or until vegetables are tender. (Pierce packet with knife to test veggies). Let stand 5 minutes before serving.
To serve: Place packets on plates, slit tops, and fold back foil.

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Reviews

Amazingly tasty. Great vegetable side dish, the veggies were cooked to perfection, they melted in our mouth. The pesto added a great taste to the roasted vegetables. I must say I didn't use the 4 last ingredients because I wanted to make sure the kids liked it, but respected the rest of the recipe exactly. Everyone loved it!

celia_47
Followed this recipe exactly and we loved it. I served alongside grilled t-bone steaks. Delicious and different way to prepare vegetables. Will definately become a firm favourite. Thanks for the recipe!

Wendy's Kitchen

RECIPE SUBMITTED BY

Mrs. Doeinck

I am married and a new mom to a beautiful baby boy. We enjoy eating dinner together and entertaining when we can, and I enjoy cooking and experimenting with new dishes . I am always willing to try something new as I get bored with the same old things.

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