Real Recipes From Real Home Cooks ®

oven roasted fresh vegetables

(1 rating)
Recipe by
gaynel mohler
junction city, OH

I try to find alternatives to potatoes. This can be served in place of oven fries and alot less calories. Nothing wrong with a healthy bunch of good tasting crunchy veggies

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 40 Min

Ingredients For oven roasted fresh vegetables

  • 1
    small zucchini ( cucumber size )
  • 1
    small summer squash ( cucumber size )
  • 1 lg
    vidalia onion
  • 1 lg
    each green and yellow bell pepper
  • 2 Tbsp
    extra virgin olive oil
  • 1 tsp
    each, black pepper, seas. salt, garlic powder, mrs. dash

How To Make oven roasted fresh vegetables

  • 1
    wash vegetables and dry with paper towels.
  • 2
    quarter peeled onion and pull "petals" apart. Cut squashes in half length wise then in 1 inch chinks. slice peppers length wise in 1/2 " slices. Place all in a large bowl as you are cutting.
  • 3
    toss olive oil over veggies, add spices. I hold bowl and tumble everything until it is coated well.
  • 4
    place parchment paper on a jelly roll pan. Place all veggies in a single layer.
  • 5
    bake in a hot, 425 degree oven for 30 to 40 minutes, until crispy, you may want to turn the larger veggies over part way thru baking. Serve Hot with your desired main dish.