Community Pick
Oven Roasted Vegetables (South Beach)
photo by Marg (CaymanDesigns)
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 medium zucchini
- 1 medium summer squash
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 lb fresh asparagus
- 1 red onion, chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Preheat oven to 450 degrees.
- Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
- Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
- Spread in a single layer.
- Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
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Reviews
-
These were GREAT! I served them with leftover Thanksgiving dinner and everyone really enjoyed them. I used red, orange, yellow pepper because I had them on hand and also butternut squash. The peppers gave it great color for a nice presentation. I also added a little Mrs. Dash Garlic Herb seasoning. I will definitely be making this again. THANK YOU!!!
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Tweaks
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I can't even begin to explain how amazing veggies taste prepared this way!!! WOW!! I had two helpings and wished there were more! If I ever have leftovers (ha!) I'd love to try this on pizza. I also thing they'd be good with some feta cheese on top, but they are fantastic "as is". I didn't measure the oil. I just drizzled a little on and stirred to coat. I'm pretty sure it was only about 1 Tbls. I will be making these A LOT from now on! Thanks! UPDATE: we are totally addicted to these veggies! Sometimes, instead of asparagus, I use green beans or carrots. If I use matchstick carrots, I add them during the last 15 minutes of baking. The vegetables go with everything but we especially like them with fish and couscous or long grain wild rice.
RECIPE SUBMITTED BY
dojemi
United States