Roasted Asparagus Zucchini And Tomatoes Food

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

ROASTED SQUASH AND TOMATOES

Steps:

• Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
• Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
• When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

ROASTED BEANS AND TOMATOES

Steps:

• Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
• Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

ROASTED SWEET POTATOES AND ASPARAGUS

Steps:

• 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
• 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
• 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

ASPARAGUS AND ZUCCHINI SAUTé

Steps:

• Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
• Slice the zucchini in half and then slice up in bite-size chunks.
• Melt the butter in a frying pan.
• Add finely chopped garlic, slice leeks and sauté until browned.
• Add mushrooms to the fry pan and sauté for 3-5 minutes.
• Add asparagus (except for tips) and zucchini to the fry pan.
• Add salt and fresh ground black pepper.
• Cover and simmer until tender; about 10 minutes.
• Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
• Garnish with grated fresh parmesan cheese.

TUSCAN-STYLE ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

ROASTED BROCCOLI

Steps:

• Heat oven to 400*.
• Break broccoli into medium florets and toss with remaining ingredients.
• Arrange in a single layer on a baking sheet. Bake 18-22 minutes, shaking the pan halfway through cooking time.
• Remove from oven when broccoli is deep green with some darkened spots.

ROASTED ASPARAGUS, MUSHROOMS AND ONIONS

Steps:

• Heat oven to 425ºF.
• Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
• Gently toss all ingredients in a large bowl until vegetables are coated with oil.
• Spread evenly on baking sheets.
• Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
• If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

ASPARAGUS AND GRAPE TOMATO SALAD

Steps:

• Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.

ROASTED GOLDEN ZUCCHINI WITH BREADCRUMBS

Steps:

• Preheat oven to broil. Arrange vegetables on baking sheet. Brush with oil; sprinkle with salt and pepper. Put in oven, until softened and slightly browned, moving occasionally for even cooking, about 5-10 minutes. Keep an eye on it as it cooks very fast! Removed from oven and cover with foil while preparing the rest of the dish.
• Heat 3 tablespoons olive oil in medium skillet over medium heat. Add garlic, onion and crushed red pepper; stir until fragrant, about 1 minute. Add breadcrumbs; stir until golden, about 3 minutes. Throw in rosemary. Season breadcrumb to taste with salt; scrape into bowl.
• Place vinegar in another small bowl; whisk in 3 tablespoons oil. Mix in parsley and oregano. Season to taste with salt.
• Arrange vegetables on platter. Spoon herb dressing over; sprinkle with breadcrumbs. Bake in 400 degree oven for 10 minutes or until breadcrumb topping is slightly crispy.

ROASTED ASPARAGUS & TOMATOES

Steps:

• Preheat oven to 400°. Place asparagus, tomatoes and walnuts in a greased 15x10x1-in. baking pan. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat., Roast until asparagus is crisp-tender, 15-20 minutes, turning vegetables occasionally. Sprinkle with cheese. Top with basil before serving.

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
• Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.