“My favorite way to prepare vegetables is roasting...Roasting the vegetables really brings out all the great flavors and Summer is the best time when all the vegetables are in season. Here is just a little medley that my family enjoy. Occasionally I have also combined this recipe with a little bit of orzo pasta.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 -2 zucchini, sliced in half moons (depending on size)
  • 1 -2 yellow squash, sliced in half moons (depending on size)
  • 1 -2 raw red bell pepper (sliced) or 1 -2 yellow pepper (sliced)
  • 1 medium red onion (wedged)
  • 3 -4 red potatoes (wedged)
  • 2 -3 tablespoons olive oil
  • artichoke hearts small jar (chopped)
  • 1 tablespoon Italian salad dressing
  • salt (to taste) or pepper (to taste)
  • 1 teasoon red pepper flakes (adjust to taste)

Directions

  1. Preheat oven to 400 degrees. Combine all prepared ingredients in a large bowl and pour into a jelly roll pan. I put Silpat on the bottom of my pan, but I guess you could use Parchment paper.
  2. When preparing the red onion and peppers chop them as if you were preparing them for a kabob.
  3. Roast in oven for 35-40 minutes (stir up vegetables half way).
  4. ENJOY!

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