roasted garden vegetables

Name: Roasted Garden Vegetables
Prep time: 20 min
Cook time: 45 min
Yield: 6
Ingredients: 6 to 8 - ripe plum tomatoes; 4 tablespoon(s) minced parley; 2 - cloves of garlic,minced; - salt and pepper; 1/2 cup(s) olive oil; 2 medium zucchini; 2 large sweet green or yellow or red peppers; 6 - new potatoes; 6 - bulb onions; 1 small eggplant

(2 RATINGS)

54 Pinches

shirley terhaar

milton, IN

Updated on Jul 18, 2012

This is really good ,I love vegetables cooked in olive oil.

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prep time 20 Min

cook time 45 Min

method ---

yield 6 to 8

Ingredients

6 to 8 - ripe plum tomatoes
4 tablespoons minced parley
2 - cloves of garlic,minced
- salt and pepper
1/2 cup olive oil
2 medium zucchini
2 large sweet green or yellow or red peppers
6 - new potatoes
6 - bulb onions
1 small eggplant

How To Make roasted garden vegetables

Step 1

Wash tomatoes, remove stem end and cut in half. arange in a single layer,cut side up in baking dish

Step 2

Sprinkle 1 1/2 tbsp.minced parsley and minced garlic over tomatoes.Sprinkle with salt and pepper. pour 2 to 3 tabsp.olive oil over tomatoes. Roast in a 425 oven for 45 minutes .Add other vegetables after 20 minutes.
Step 3

Wash and trim zucchini cut into thick lengthwise slices, then slice in half. Wash peppers cut into wedges, remove stem and seeds .Wash potatoes,onions and egg plant cut in half.
Step 4

Arrange vegetables in a single layer in baking dish with tomatoes brush with remaining olive oil and spinkle with parsley ,garlic,salt and pepper. Bake for 20 minutes more until done.
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