oven roasted vegetables
We have begun to eat healthier meals in the past year and this is the best veggie dish ever. It goes with just about anything. You can make smaller portions simply by cutting down all the amounts or omitting things you don't like.
Blue Ribbon Recipe
These oven roasted vegetables smell heavenly while cooking! The asparagus and broccoli stay a nice, bright green and make for an impressive presentation. These would go great with just about any entree. And, the leftovers the next day were really good when warmed in the oven. Delish!
prep time
15 Min
cook time
35 Min
method
Roast
yield
Group
Ingredients
- 1 - head broccoli
- 1 - bunch asparagus
- 2-4 - yellow squash
- 2-4 - zucchini squash
- 1 - medium onion
- 1 - bell pepper
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon white pepper
- - or any other seasonings or spices of your choice
How To Make oven roasted vegetables
-
Step 1Preheat the oven to 350 degrees F. Prepare the broccoli and asparagus. Wash and cut up the squash. Cut the onion and bell pepper into long, thin strips. Add all the vegetables to a large mixing bowl. In a separate bowl, mix the olive oil and all the seasonings with a whisk to incorporate them well. -
Step 2Pour the oil mixture over the vegetables and toss to coat them well. Line a cookie sheet with foil. Spray lightly with canola cooking spray. Spread the vegetables evenly over the pan and cover with another sheet of foil.
-
Step 3Bake about 30 minutes. Check for desired tenderness, baking a little longer if necessary.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Keyword:
#roasted
Keyword:
#vegetables
Keyword:
#oven
Ingredient:
Vegetable
Culture:
American
Method:
Roast
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