Oven Roasted Herbed Vegetable Rounds Food

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.

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 RECIPE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Meanwhile, to a large bowl, add turnip, carrots, parsnips, candy cane beets, yellow beets, avocado oil, salt, black pepper, thyme, rosemary and garlic. Toss or stir to ensure everything gets well coated in the oil and seasonings. Note: You'll want about 3.5 to 4 pounds (or roughly 10 cups) of veggies in total.
• Spray a large sheet pan with cooking spray or grease with a little avocado oil. Place veggies onto sheet pan and spread them out in a single layer. If your pan is smaller, use two pans.
• Roast the veggies for 35 to 40 minutes or until tender, stirring halfway through cooking. Once done, sprinkle the veggies with more fresh thyme and rosemary, if you like. Serve and enjoy!

HERB-ROASTED VEGETABLES

Steps:

• Place vegetables in a single layer in an ungreased cookie sheet.
• Combine the remaining ingredients: drizzle over vegetables and toss to coat.
• Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
• Note: I usually end up cooking for a bit longer to suit or tastes.

HERB-ROASTED VEGETABLES

Steps:

• Heat oven to 450°F.
• Combine ingredients.
• Spread onto bottom of foil-lined 15x10x1-inch pan sprayed with cooking spray.
• Bake 40 to 45 min. or until vegetables are tender, stirring occasionally.

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
• Bake for 20 minutes.
• Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
• Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

ROASTED VEGETABLES AND HERBS

Steps:

• Place vegetables in a roasting tin and season well with salt and freshly ground black pepper. Scatter over bay leaves, rosemary sprigs and thyme.
• Drizzle generously with olive oil and toss vegetables around with the hands to coat. Place in a pre-heated oven Gas 6 400F 200C for around 20 minutes, until browning around the edges and almost cooked.
• Remove from oven and tuck Cirio Peeled Plum Tomatoes in between vegetables. Return to oven for another 10 minutes - or until potatoes and squash are tender.

OVEN-ROASTED HERBED VEGETABLE ROUNDS

Steps:

• Preheat oven to 200 degrees; coat 2 large baking sheets with cooking spray.
• Place zucchini and yellow squash in a single layer on baking sheet;Place potato, carrots on other baking sheet in a single layer; coat vegetables with cooking spray and season tops of vegetables with salt and oregano; NOTE use a mandolin to evenly slice vegetable if you have one.
• Roast for 1 hour then rotate trays, roast for 1 1/2 to 2 hours total, or until vegetables are crisp and dry.
• NOTE; to keep vegetables crisp, store in an airtight container or zip-lock bag for 3 days, to re-crisp already cooked veggie's that have gone soft, cook on a baking sheet for 10 minutes at 250 degrees.

OVEN ROASTED HERBED VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut all vegetables and place in 13x9 baking pan.
• In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables.
• Mix the oil mixture with vegetables to coat.
• Cover dish with foil and back for 30 minutes.
• Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.

OVEN BAKED CRISPY POTATO ROUNDS

Steps:

• Cut russet potatoes into thin slices (see pictures for size)
• Cover a large baking sheet with parchment paper, cut to fit the size of the pan
• Place potato slices on the parchment paper
• Using a rubber brush, spread a thin layer of olive oil over both sides of the potato slices
• Combine salt, pepper, garlic powder, onion powder, cumin, and chili powder in a small cup or bowl
• sprinkle mixture evenly over potatoes, flipping potatoes, to cover both sides
• Bake at 450 degrees for 25-35 minutes, flipping halfway through, until crispy
• Serve with ketchup and enjoy!

ONE PAN OVEN ROASTED VEGETABLES

Steps:

• Line a large sheet pan with foil paper. (Dimensions: 18 x13).
• Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan.
• Drizzle olive oil all over the vegetables.
• Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies.
• Toss everything together until vegetables are evenly coated.
• Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking.
• Remove from oven and sprinkle parmesan cheese.
• Serve immediately. Enjoy!

HERB 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.
• Bake 30 minutes or until vegetables are tender, stirring occasionally.

OVEN-ROASTED VEGETABLES WITH FRESH HERBS

Steps:

• Combine parsley, cilantro, basil and garlic in small bowl; set aside.
• Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
• Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.