oven roasted mixed vegetables

Name: Oven Roasted Mixed Vegetables
Yield: 12
Ingredients: 4 medium zucchini; 6 small yellow summer squash; 1 pound(s) fresh whole mushrooms; 12 ounce(s) bag petite carrots; 1 large green bell pepper; 1 large red pepper; 1 teaspoon(s) garlic powder or granulated garlic; 1 teaspoon(s) onion powder; 1 teaspoon(s) rosemary; 1 teaspoon(s) thyme; 1 teaspoon(s) seasoned salt; 1/4 can(s) olive oil

★★★★★ 1 Review

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review

By Nancy Campbell

@FamilyCookingFun

from Talladega, AL

Roasted vegetables are a favorite. Substitute your favorites. Soul seasoning makes an easy and quick spice substitute. Spray vegetables with butter spray, sprinkle on soul seasoning and bake Another great combination: tri-colored potatoes and onions, chunked, seasoned with soul seasoning. These are also great cooked in a grilling pan on the grill. Toss vegetables with olive oil prior to adding seasoning.

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★★★★★ 1 Review

serves 12

Ingredients For oven roasted mixed vegetables

4 md

zucchini
6 sm

yellow summer squash
1 lb

fresh whole mushrooms
12 oz

bag petite carrots
1 lg

green bell pepper
1 lg

red pepper
1 tsp

garlic powder or granulated garlic
1 tsp

onion powder
1 tsp

rosemary
1 tsp

thyme
1 tsp

seasoned salt
1/4 can

olive oil

How To Make oven roasted mixed vegetables

1
Preheat oven to 450., In a large roasting pan, put in vegetables, cut up into fairly good size chunks. Mix seasonings together and sprinkle over vegetables. Toss to distribute spices then pour olive oil over. Cook uncovered for 40 minutes, stirring every 10 minutes or so. Veggies should be cooked but not mushy.
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Categories & Tags for Oven Roasted Mixed Vegetables:

Vegetables