Rose Mary Mogan


This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden.

It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley , and thy are delicious. These were gone so fast that I barely had time to get a picture before they went into the oven, let alone after they came out. The flavors are so fresh & tasty. I will be making them again real soon and get another picture or two.

☆☆☆☆☆ 0 votes
4-6 depending on portion size
15 Min
25 Min


1 1/2-2 pt
grape or cherry tomatoes
2 stalk(s)
celery chopped
1 large
yellow onion chopped
2 large
jalapeno peppers, seeded & chopped
3 medium
hungarian peppers, seeded & choped
1 medium
bell pepper, seeded & chopped
3-4 Tbsp
extra virgin olive oil
3-4 clove
garlic minced
2 tsp
steak seasoning, or kosher salt & course ground pepper
3-4 Tbsp
fresh chive, chopped


1Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
2Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
3Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy