OVEN ROASTED VEGETABLES

Oven Roasted Vegetables image

This is a very tasty one dish meal that is very filling. Two thumbs up from the dh on this one. I serve it with dinner rolls or crusty bread. This is so yummy!!

Provided by Mrs. Doeinck

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb asparagus spear, trimmed and cut into 4-inch lengths (about 16 spears)
12 ounces small red potatoes, cut into 1/4-inch thick slices (about 10 potatoes)
2 medium zucchini, cut into 1/2-inch thick rounds
8 ounces baby carrots
1 1/4 cups grape tomatoes
1 small onion, thinly sliced (about 1 cup)
5 tablespoons prepared sun-dried tomato pesto, plus
1 teaspoon prepared sun-dried tomato pesto
1 tablespoon lemon juice
1 teaspoon basil
1 1/2 teaspoons oregano
1/4 teaspoon hot pepper sauce (Tabasco)
1/2 cup crumbled feta cheese (I use a little more because it's just good that way (4 oz.)

Steps:

Place large baking sheet ( I just use two cookie pans) in oven, and preheat to 450°F Cut 4 20-inch sheets of heavy-duty foil. Combine all ingredients except cheese in very large bowl. Toss to coat, and season with salt and pepper.
Divide vegetable mixture among foil sheets. Sprinkle cheese over top. Fold foil over, and crimp edges to seal.
Arrange packets in single layer on heated baking sheet. Reduce oven to 400°F and bake 30 to 45 minutes or until vegetables are tender. (Pierce packet with knife to test veggies). Let stand 5 minutes before serving.
To serve: Place packets on plates, slit tops, and fold back foil.

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