Yummy Roasted Vegetables Food

ROASTED VEGETABLES

Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories Side Dish Casseroles Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES

The Easiest (and Best) Oven Roasted Vegetables image

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!

Provided by Chris from Kansas

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (1 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 1/2 lbs fresh mixed vegetables (I typically use a combination of sliced zucchini, asparagus, red bell peppers, whole mushrooms, and)
1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil

Steps:

Preheat oven to 450.
In large plastic bag or bowl, add all ingredients.
Close bag and shake or toss in a bowl until vegetables are evenly coated.
Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
Bake, stirring once, 20 minutes or until vegetables are tender.

YUMMY ROASTED VEGETABLES!

Yummy Roasted Vegetables! image

Easy cook roasted vegetables that can be added to pasta, and are lovely with roast chicken or fish and roast or mashed potato. can also be re heated the next day and used in sandwiches or salads

Provided by Liz Pullan

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 red onion
garlic (as much as you want!)
1 red pepper
1 green pepper
1 yellow pepper
1 orange bell pepper
1 courgette
1 aubergine
loads cherry tomatoes
olive oil
sea salt
cracked pepper
1 dash good balsamic vinegar
1 red chile (for a spicy version!) (optional)

Steps:

Preheat the oven at about 200.
Roughly chop all the vegetables and put in a large roasting dish.
Add the red onion, peppers, and courgette and drizzle with olive oil. Sprinkle sea salt and pepper over and add a good splash of balsamic vinegar. After about 30 minutes, add the aubergine and cherry tomatoes and cook until the vegetables are slightly brown and glistening in the lovely juices!
Serve with pasta or chicken breasts/ fish or fresh crunchy bread. Yummy with mashed potatoes and a splash of sweet chilli sauce.

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