roasted mixed veggies n basil infused evoo

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from 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.

serves 6-8 DEPENDING ON PORTION SIZE
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)
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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.

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