Bertuccis Roasted Tuscan Vegetables Food
TUSCAN ROASTED VEGETABLES
These Tuscan roasted veggies are so quick to prepare for a busy weeknight and the leftovers reheat beautifully. This is my favorite way to serve vegetables!
Provided by Karly Campbell
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Cut the broccoli and cauliflower into florets and place on a large, rimmed baking sheet.
- Dice the radishes, pepper, onion, and zucchini into bite-sized pieces and add to the baking sheet.
- Drizzle the vegetables with olive oil. Sprinkle on the Tuscan seasoning, salt, and pepper. Stir to coat.
- Roast for 40 minutes, stirring once halfway through.
- Serve hot.
Nutrition Facts : Calories 160 kcal, Carbohydrate 16 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 457 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
ITALIAN ROASTED VEGETABLES
I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.
Provided by lazyme
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500ºF.
- Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
- Roast for about 45 minutes, or until crisp tende.
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