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