Roasted Fresh Vegetable Medley Food

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
• Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
• Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 450 degrees.
• Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
• Mix all of the cut up vegetables and garlic in a large bowl.
• Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
• Add rosemary leaves and salt, and toss again.
• Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

ROASTED FRESH VEGETABLE MEDLEY

Steps:

• Cut potatoes into 1/8 inch thick slices.
• Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
• Sprinkle lightly with salt and pepper.
• Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
• Slice zucchini and summer squash in the same manner.
• Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
• Cut red onion into ¼ inch thick, half circles.
• Preheat oven to 375°F.
• To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
• Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
• Cover the dish very tightly with aluminum foil.
• Bake for 1½ hours.
• Remove the foil and insert the tomato wedges between the rows of vegetables.
• Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
• Bake the vegetables uncovered 30 to 40 minutes longer.
• Serve warm.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat the oven to 400 degrees F.
• Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
• Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

PAN ROASTED FRESH VEGETABLE MEDLEY

Steps:

• Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
• Saute for five minutes.
• Deglaze with red wine.
• Let wine reduce for two minutes and serve.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat the oven to 375 degrees F.
• Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
• Add olive oil and red wine vinegar and coat all vegetables using your hands.
• Add garlic powder, salt and pepper and mix well.
• Bake in the oven for 1 hour and 15 minutes. Serve warm.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat OVEN: 400°F
• Halve any large Brussels sprouts. Place Brussels spouts, green beans, and cauliflower in a shallow roasting pan. Sprinkle with desired herbs, kosher salt, and black pepper. Drizzle with oil and the water.
• Cover with foil. Bake in a 400° oven for 20 minutes. Remove foil; stir in bell peppers. Bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.
• Nutrition Facts per serving: 129 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees.
• Line a 10x15 baking sheet with heavy duty aluminum foil.
• In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
• Transfer vegetables to foil lined baking dish and place in single layer.
• Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
• Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.