Summer Oven Roasted Vegetables

Flip it!
Summer Oven Roasted Vegetables

Summer Oven Roasted Vegetables – 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.

Summer Oven Roasted Vegetables

Easy & so good! I didn’t have any winter squash, but I added baby carrots & sliced zucchini. One thing I did different, I put the root vegetables (onion, potatoes & carrots) in one bowl & the more delicate vegetables (peppers &zucchini) in another bowl, they I divided the oil/vinegar/herb mixture between the two bowls.

I put the root vegetables in the oven first & let them roast for 30 minutes before adding the other vegetables at the last 10 or 15 minutes. That way they stayed bright colored & didn’t get mushy. I took them to a potluck dinner & there wasn’t a single bite leftover. Great, healthy recipe!

Summer Oven Roasted Vegetables Easy Life


Summer Oven Roasted Vegetables Ingredients

  • 1/4 c olive oil, extra virgin
  • 1 bunch asparagus
  • 1 bunch broccoli
  • 2-4 yellow squash

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.