Easy Roasted Vegetable Food

SIMPLE ROASTED VEGETABLES

Steps:

• Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut each half lengthwise in to 4 strips.
• Peel the onion and cut in half. Wrap one half of onion, and refrigerate for another use. Cut remaining half into 4 wedges, then separate into pieces.
• Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end of each mushroom stem, and leave the mushrooms whole.
• Heat the oven to 425°. Spray the bottom of the pan with cooking spray. Arrange the vegetables in a single layer in the sprayed pan. Spray the vegetables with cooking spray until lightly coated. Sprinkle with salt, pepper and basil.
• Bake uncovered 15 minutes. Remove the pan from the oven. Turn vegetables over. Bake uncovered about 10 minutes longer or until vegetables are crisp-tender when pierced with a fork.

EASY ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
• Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
• Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees.
• Cut vegetables into into small 1 inch pieces
• In a large mixing bowl, toss the vegetables, olive oil and salt and pepper
• Spread the vegetables evenly across the baking sheet
• Bake for 30 minutes, or until the vegetables are tender.
• If baking soft vegetables, add them about 15 minutes after you start baking root vegetables

OVEN-ROASTED VEGETABLES

Steps:

• Chop all the vegetables, as specified in the ingredient list.
• Preheat oven to 450 degrees F.
• Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
• Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
• Stir until all the vegetables are coated evenly.
• Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
• Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
• Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

EASY ROASTED VEGETABLES

Steps:

• Preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well.
• Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
• Roast 30 minutes or until vegetables are tender, stirring occasionally.

ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.

20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegetable casserole in 30 minutes or less!

ROASTED VEGETABLES

Steps:

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

ROASTED VEGETABLES

Steps:

• Cut vegetables into large chunks and put into a large baking pan. Drizzle with olive oil and garlic. Sprinkle with fresh rosemary.
• Bake 35 minutes at 400 degrees. Watch closely, so edges don't get too crispy.
• These are wonderful on the grill as well -- .