roasted vegetables

Name: Roasted Vegetables
Cook time: 45 min
Cuisine: American
Ingredients: 1 large potato cut in 2'" cubes; 1 large sweet potato, cut in 2" cubes; 2 - carrots cut in bite-size pieces; 1 large onion, sliced in 1" slivers (not rings); 1 medium zucchini, quartered and sliced in 2" pieces; 2 large portabella mushrooms, gilled and sliced 1 " thick; 1/2 cup(s) vegetable oil; 1 tablespoon(s) italian herbs (parsley, oregano, basil, marjoram, etc); 3 clove(s) garlic, minced; - salt and pepper

(1 RATING)

117 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on Jun 25, 2013

You can use all kinds of veggies in this. Add some turnip or celery pieces. Bell pepper pieces. Even green beans.

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prep time

cook time 45 Min

method Bake

yield

Ingredients

1 large potato cut in 2'" cubes
1 large sweet potato, cut in 2" cubes
2 - carrots cut in bite-size pieces
1 large onion, sliced in 1" slivers (not rings)
1 medium zucchini, quartered and sliced in 2" pieces
2 large portabella mushrooms, gilled and sliced 1 " thick
1/2 cup vegetable oil
1 tablespoon italian herbs (parsley, oregano, basil, marjoram, etc)
3 cloves garlic, minced
- salt and pepper

How To Make roasted vegetables

Step 1

Preheat oven to 425°.

Step 2

Place vegetables in a large zip lock bag.
Step 3

Combine oil, garlic, herbs, salt and pepper in measuring cup. Blend together and pour over vegetables. Close bag and mix well.
Step 4

Pour onto a large, foil lined baking sheet. Spread evenly over pan.
Step 5

Bake 45 minutes (or so) until veggies are done. Stir every 15 to 20 minutes.
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