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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Ingredients
- 1/4 c olive oil, extra virgin
- 1 bunch asparagus
- 1 bunch broccoli
- 2-4 yellow squash
- 2-4 zucchini squash
- 1 medium onion
- 1 bell pepper
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- 1/2 tsp white pepper or any other seasonings or spices of your choice
Directions
- Prepare the broccoli and asparagus, wash and cut up the squashes, cut the onion and bell pepper into long thin strips.
Put all the veggies into a large mixing bowl…mix the olive oil and all the seasonings with a whisk to incorporate them well.
- Pour the oil mixture over the veggies and toss to coat well…Line a cookie sheet with foil, spray with canola cooking spray, lightly…add the veggies, spreading evenly onto pan, cover with another sheet of foil.
Bake at 350 for about 30 minutes and begin checking for desired tenderness.
From: allrecipes