Herb Roasted Vegetables With Garlic Croutons Food

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

ROASTED ROOT VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
• Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
• Serve immediately.

HERBED GARLIC AND PARMESAN CROUTONS

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

HERB-ROASTED VEGETABLES

Steps:

• Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.

HERB ROASTED VEGETABLES WITH GARLIC CROUTONS

Steps:

• Heat oven to 425 degrees F. Line 2 (10 x 15 x 1-inch) baking pans with foil.
• Coat cauliflower, broccoli, carrots and cabbage with oil in large bowl. Place on prepared baking sheets. Sprinkle with brown sugar, Italian seasoning and salt.
• Bake 23 to 26 minutes or until fork tender. Top with croutons.

VEGETARIAN GARLIC & HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 350 degrees.
• Trim the root ends and tops from the carrots and turnips.
• Do not trim the root ends of the beets.
• Trim the tops to 1/2 inch.
• Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
• Turn to mix well.
• Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.

GARLIC ROASTED WINTER VEGETABLES

Steps:

• Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.