Roasted Vegetable Medley

Name: Roasted Vegetable Medley
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 8 medium summer squash, sliced 1/4 inch thick; 6 medium zucchini, sliced 1/4 inch thick; 3 red onions, cut into quarters; 1 red bell pepper, seeded and cut into thin strips; 1 orange bell pepper, seeded and cut into thin strips; 1 poblano pepper, seeded and cut into thin strips; 8 ounces button mushrooms, cut into quarters; 4 tablespoons olive oil (or more as needed to coat); 2 tablespoons minced garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon white pepper; 1/8 teaspoon ground cayenne pepper (or to taste); 2 tablespoons fresh thyme (or 1 tsp dried); 2 teaspoons fresh oregano (or 1 tsp dried); fresh grated parmesan cheese (optional)

Submitted by Luby Luby Luby

"To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood."

Download

Ready In:: 55mins
Ingredients:: 16
Serves:: 12

ingredients

8 medium summer squash, sliced 1/4 inch thick
6 medium zucchini, sliced 1/4 inch thick
3 red onions, cut into quarters
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1 poblano pepper, seeded and cut into thin strips
8 ounces button mushrooms, cut into quarters
4 tablespoons olive oil (or more as needed to coat)
2 tablespoons minced garlic
1 teaspoon salt
¹⁄₂ teaspoon black pepper
¹⁄₄ teaspoon white pepper
¹⁄₈ teaspoon ground cayenne pepper (or to taste)
2 tablespoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
fresh grated parmesan cheese (optional)

directions

Preheat oven to 425 degrees.
Line a 10x15 baking sheet with heavy duty aluminum foil.
In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
Transfer vegetables to foil lined baking dish and place in single layer.
Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

Questions & Replies

Got a question? Share it with the community!

Reviews

I TOTALLY "love" roasted vegetables and this recipe certainly is a no brainer. When I make just a plain chicken, I strew carrots all around, many many, and it's terrific but this is simply divine. Thanks. Lolly

Lalaloob

RECIPE SUBMITTED BY

Luby Luby Luby

Lafayette, LA

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.

View Full Profile