oven roasted fresh vegetables

Name: Oven Roasted Fresh Vegetables
Prep time: 30 min
Cook time: 40 min
Yield: 4
Ingredients: 1 - small zucchini ( cucumber size ); 1 - small summer squash ( cucumber size ); 1 large vidalia onion; 1 large each green and yellow bell pepper; 2 tablespoon(s) extra virgin olive oil; 1 teaspoon(s) each, black pepper, seas. salt, garlic powder, mrs. dash

(1 RATING)

61 Pinches

gaynel mohler

junction city, OH

Updated on May 21, 2012

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

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prep time 30 Min

cook time 40 Min

method ---

yield 4 serving(s)

Ingredients

1 - small zucchini ( cucumber size )
1 - small summer squash ( cucumber size )
1 large vidalia onion
1 large each green and yellow bell pepper
2 tablespoons extra virgin olive oil
1 teaspoon each, black pepper, seas. salt, garlic powder, mrs. dash

How To Make oven roasted fresh vegetables

Step 1

wash vegetables and dry with paper towels.

Step 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.
Step 3

toss olive oil over veggies, add spices. I hold bowl and tumble everything until it is coated well.
Step 4

place parchment paper on a jelly roll pan. Place all veggies in a single layer.
Step 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.
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