Oven Roasted Vegetables
By
Debbie Bankston
@Deb59
1
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, just by cutting down all the amounts...or omitting things you don't like...
Blue Ribbon Recipe
Notes from the Test Kitchen:
These 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 warmed in the oven. Delish!
These 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 warmed in the oven. Delish!
Ingredients
- 1/4 c
- olive oil, extra virgin
- 1
- bunch asparagus
- 1
- bunch broccoli
- 2-4
- yellow squash
- 2-4
- zucchini squash
- 1
- medium onion
- 1
- bell pepper
- 1/2 tsp
- garlic powder
- 1 tsp
- chili powder
- 1/2 tsp
- ground ginger
- 1/2 tsp
- cumin
- 1/2 tsp
- white pepper
- or any other seasonings or spices of your choice
How to Make Oven Roasted Vegetables
- 1Prepare the broccoli and asparagus, wash and cut up the squashes, cut the onion and bell pepper into long thin strips...Put all the veggies into a large mixing bowl...mix the olive oil and all the seasonings with a whisk to incorporate them well...
- 2Pour the oil mixture over the veggies and toss to coat well...Line a cookie sheet with foil, spray with canola cooking spray, lightly...add the veggies, spreading evenly onto pan, cover with another sheet of foil...Bake at 350 for about 30 minutes and begin checking for desired tenderness...
