ROASTED MIXED VEGGIES N BASIL INFUSED EVOO
Rose Mary Mogan
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 lbeach zucchini & yellow squash, cut into large chunks
1 lbbroccoli flowerettes
8mini sweet peppers (red, orange & yellow) cut into large pieces
1/3 cbasil infused extra virgin olive oil
1 1/2 tspeach kosher salt (or to taste) & coarse black pepper
2 tspitalian seasoning
1/3 cfinely shredded cheese (your choice)
How to Make ROASTED MIXED VEGGIES N BASIL INFUSED EVOO
- 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.