Roasted Veggies
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 medium red bell peppers, seeded and quartered
- 1 medium zucchini, trimmed and cut into 1/4 inch slices
- 1 medium yellow squash, trimmed and cut into 1/4 inch slices
- 1 medium sweet onion, cut into wedges
- 1 lb asparagus, trimmed
- 3 garlic cloves, minced
- 4 teaspoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1⁄2 teaspoon dried basil
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
directions
- Preheat oven to 450 degrees. Spray 2 baking sheets with nonstick spray, set aside.
- In lg bowl, mix all ingredients. Toss well to evenly coat with seasonings. Divide the veggies between the 2 baking sheets.
- Bake the veggies, tossing occasionally, until tender and lightly browned, 25-30 minutes. Serve immediately.
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Reviews
-
You don't have to be a calorie-counting husband to enjoy this. What an adaptable recipe--a nice vegetable combination, but you could add others. I only cut up enough for one pan, but used the entire seasoning amounts, which worked out well too. And timing is adaptable--how much crunch do you want? Overall, an excellent, easy way to roast and enjoy a variety of healthy vegetables. Thanks, busymommybee!
RECIPE SUBMITTED BY
I'm a busy mom of 3. I have a full time job- but of course my family is my passion. My husband, Jon and I will be married 6 years this November. Our children are Ian-4yrs, Sage-3yrs & Claire-2yrs. Ian will eat anything, like my husband. They both love meat. Sage is my picky eater- so I have to get creative with her. Claire will try anything- it's fun to see her reaction to new things. We eat a lot of soup and "comfort food" during the winter. And love to grill out in the summer.
Most of my time I spend with my kids, of course, they keep me busy. They love to be outside- as you can see.
If I have any free time I spend it baking, reading & scrapbooking my family memories.