Real Recipes From Real Home Cooks ®

roasted mixed veggies n basil infused evoo

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

This is a combination of fresh mixed vegetables that I drizzled with EVOO (extra virgin olive oil) IT HAD BEEN INFUSED WITH BASIL, & I thought it would compliment my dinner very nicely & I served them with my Burritos. The vegetables were a great healthy addition as a side item for the burritos. The veggies were crisp tender, very flavorful, & the hint of cheese that I sprinkled over them while they were hot was so flavorful. These veggies were quick easy & simple, the hardest part was cutting the veggies, & that wasn't hard at all. Try this quick tasty veggie, You may like it too.

(1 rating)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For roasted mixed veggies n basil infused evoo

  • 1 lb
    each zucchini & yellow squash, cut into large chunks
  • 1 lb
    broccoli flowerettes
  • 8
    mini sweet peppers (red, orange & yellow) cut into large pieces
  • 1/3 c
    basil infused extra virgin olive oil
  • 1 1/2 tsp
    each kosher salt (or to taste) & coarse black pepper
  • 2 tsp
    italian seasoning
  • 1/3 c
    finely shredded cheese (your choice)

How To Make roasted mixed veggies n basil infused evoo

  • 1
    PLEASE NOTE:You can use regular bell peppers if mini's are not available. Freshly grated parmesan is great over hot veggies,but I used finely shredded mexican cheese, since that is what I used with the burritos. Line a shallow pan with aluminum foil and spray with non stick cooking spray, and set aside till needed. This is the jelly roll size pan that I used. PREHEAT OVEN TO 425 DEGREES F.
  • 2
    Cut and wash veggies, and dry with paper towel, then spread evenly on a large shallow pan.
  • 3
    Sprinkle with kosher salt, coarse black pepper, & Italian seasoning, make sure all the veggies are coated evenly.
  • 4
    Drizzle Veggies with Basil infused Extra Virgin olive oil, being sure to coat them all and move back and forth just to coat all sides.
  • 5
    Place pan in preheated 425 degrees F. oven and roast for 20 to 25 minutes, until veggies are crisp tender.
  • 6
    Remove from oven, and sprinkle lightly with shredded cheese while veggies are still hot. Allow cheese to melt.
  • 7
    Serve while veggies are still hot. Please note you may use what ever veggies you prefer, keeping in mind that some vegetables takes a lot longer to cook than others.