Saturday, April 3, 2010

Roasted Veggies or How to Clean Out Your Vegetable Shelf

Are you ready to do a little Spring cleaning? This simple recipe is great for using up all the odds and ends left at the end of the week. I used zucchini, yellow squash, red and green bell pepper, asparagus and carrots. I like the leftovers served cold the next day too.

Roasted Veggies

4 c. assorted vegetables, chopped into 2-3 inch pieces
4 T. olive oil, divided
seasoning salt
parsley flakes
For an Italian version use garlic and Italian seasoning too.

1. Begin by dividing the vegetables into those that cook quickly and those that need a bit more time. For the pictured dish I separated out the carrots, potatoes are the only other one I can think of right now that need extra cooking time.
2. Spread these veggies out on a baking sheet and drizzle half the olive oil over them. Sprinkle with salt and pepper.
3. Bake 10 minutes at 400 degrees.
4. Remove the pan from the oven and turn vegetables. Add the remaining vegetables and olive oil, season again and add parsley flakes.
5. Return to oven and bake 5 minutes. Turn vegetables and bake again 3 minutes or until they are as done as you would like them.

1 comment:

  1. Roasted veggies are so good. I do this often also to use up what's left in my fridge and soon to go bad. I even like them cold as a snack.