Oven Roasted Vegetables
From thenewagecook 15 years ago
- 1 minutes to make
- Serves 10
A perfect balance between garlic, balsamic vinegar and brown sugar, slow roasted and well basted in the process, it's to die for . . . EAT YOUR VEGGIES : -)
Ingredients
- 2 fresh carrots (peeled and cut into bite size pieces) shopping list
- 1 large potato (peeled and cut into bite size pieces) shopping list
- 1 sweet potato (peeled and cut into bite size pieces) shopping list
- 1 medium yellow, white or red onion (peeled, cut into 1" chunks) shopping list
- 1 yellow squash (ends trimmed and cut lengthwise into bite size pieces) shopping list
- 1 zucchini (ends trimmed and cut lengthwise into bite size pieces) shopping list
- vinaigrette Ingredients: (amounts can be according to taste) shopping list
- 1/3 cup of olive oil shopping list
- ¼ cup of balsamic vinegar shopping list
- 2 garlic cloves (minced or paste) shopping list
- 1 Tblsp of herbes de provence shopping list
- 1 Tblsp of brown sugar shopping list
- salt and black pepper to taste shopping list
- NOTE: shopping list
- Any combination of vegetables which require more or less the same cooking time will shopping list
- work. shopping list
- You could also use parsnips, rutabaga, cabbage, asparagus, bell peppers, mushrooms, green beans, eggplant, thinly sliced celery or peeled turnips. shopping list
- seasonings as Greek, Mexican, Cajun, Pesto or any favorite one can be used as well along with olive oil. shopping list
How to make it
- (Preheat oven to 375°F.) for 30-60 minutes OR
- (Preheat oven to 400°F.) for 20-30 minutes.
- In a glass bowl, mix together the vinaigrette ingredients and set aside.
- In a large mixing bowl, put in together the vegetables and toss the oil mixture into the prepared vegetables and mix them well.
- Lightly spray a roasting pan and toss in the vegetables.
- Bake until vegetables are cooked, stir veggies occasionally for even-cooking.
- Remove from the oven and sprinkle with additional balsamic vinegar
- (optional).
- NOTE- Don’t worry about overcooking, it only improves the flavor.
The Rating
Reviewed by 4 people-
I want to go to the store and raid the produce isle now that I read your Roasted Vegetables recipe. I like the idea of Pesto as a kind of marinade addition. I love Pesto anyhow. I could create a group about recipes that use it. (Hey, I wonder if it h...more
pollymotzko
in Garden Grove loved it
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I want to go to the store and raid the produce isle now that I read your Roasted Vegetables recipe. I like the idea of Pesto as a kind of marinade addition. I love Pesto anyhow. I could create a group about recipes that use it. (Hey, I wonder if it h...more
pollymotzko
in Garden Grove loved it
-
What a great way to eat veggies - thanks - your new friend - carol lee(leebear)
leebear
in Brookpark loved it
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