Roasted Vegetables With Basil Crowd Size Food

ROASTED VEGETABLES WITH BASIL (CROWD SIZE)

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
• Add frozen green beans to vegetable mixture in pan; stir to mix.
• Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

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.

ROASTED VEGETABLES FOR A CROWD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
• Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
• Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
• Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
• Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
• Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
• Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
• Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.

OVEN ROASTED VEGETABLES

Steps:

• Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.
• Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
• Divide the vegetables evenly between the two sheets, spreading them into a single layer.
• Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.

BALSAMIC ROASTED VEGETABLES

Steps:

• Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
• Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.