ROASTED VEGETABLES

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Roasted Vegetables image

My favorite way to prepare vegetables is roasting...Roasting the vegetables really brings out all the great flavors and Summer is the best time when all the vegetables are in season. Here is just a little medley that my family enjoy. Occasionally I have also combined this recipe with a little bit of orzo pasta.

Provided by polar5554

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 zucchini, sliced in half moons (depending on size)
1 -2 yellow squash, sliced in half moons (depending on size)
1 -2 raw red bell pepper (sliced) or 1 -2 yellow pepper (sliced)
1 medium red onion (wedged)
3 -4 red potatoes (wedged)
2 -3 tablespoons olive oil
artichoke hearts small jar (chopped)
1 tablespoon Italian salad dressing
salt (to taste) or pepper (to taste)
1 teasoon red pepper flakes (adjust to taste)

Steps:

  • Preheat oven to 400 degrees. Combine all prepared ingredients in a large bowl and pour into a jelly roll pan. I put Silpat on the bottom of my pan, but I guess you could use Parchment paper.
  • When preparing the red onion and peppers chop them as if you were preparing them for a kabob.
  • Roast in oven for 35-40 minutes (stir up vegetables half way).
  • ENJOY!

Nutrition Facts : Calories 209, Fat 7.5, SaturatedFat 1.1, Sodium 41.3, Carbohydrate 32.8, Fiber 4.8, Sugar 7, Protein 4.8

*** Explore more Roasted Vegetables Recipes »

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    #weeknight     #time-to-make     #main-ingredient     #preparation     #vegetables     #oven     #roast     #dietary     #equipment     #4-hours-or-less

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