roasted mixed veggies n basil infused evoo

Name: ROASTED MIXED VEGGIES N BASIL INFUSED EVOO
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) each zucchini & yellow squash, cut into large chunks; 1 pound(s) broccoli flowerettes; 8 - mini sweet peppers (red, orange & yellow) cut into large pieces; 1/3 cup(s) basil infused extra virgin olive oil; 1 1/2 teaspoon(s) each kosher salt (or to taste) & coarse black pepper; 2 teaspoon(s) italian seasoning; 1/3 cup(s) finely shredded cheese (your choice)

(1 RATING)

51 Pinches 9 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Apr 30, 2013

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.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 6-8 DEPENDING ON PORTION SIZE

Ingredients

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

How To Make roasted mixed veggies n basil infused evoo

Step 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.

Step 2

Cut and wash veggies, and dry with paper towel, then spread evenly on a large shallow pan.
Step 3

Sprinkle with kosher salt, coarse black pepper, & Italian seasoning, make sure all the veggies are coated evenly.
Step 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.
Step 5

Place pan in preheated 425 degrees F. oven and roast for 20 to 25 minutes, until veggies are crisp tender.
Step 6

Remove from oven, and sprinkle lightly with shredded cheese while veggies are still hot. Allow cheese to melt.
Step 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.
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