ROASTED VEGETABLES

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Roasted Vegetables image

Oven roasted or grilled veggies - whatever you have on hand. Drizzled with Olive oil, minced garlic. Great with fish, pork, chicken or beef. Easy! Tasty. The following measurements are approximate.

Provided by Jb Tyler

Categories     Lunch/Snacks

Time 50m

Yield 7 cups, 5-6 serving(s)

Number Of Ingredients 13

1/2 cup green bell pepper
2 carrots
2 zucchini
2 yellow squash
1 onion
1 potato
1 cup broccoli
1 cup cauliflower
1/3 cup fresh parsley
2 garlic cloves
1/4 cup olive oil
2 tablespoons rosemary
1 cup mushroom

Steps:

  • Cut vegetables into large chunks and put into a large baking pan. Drizzle with olive oil and garlic. Sprinkle with fresh rosemary.
  • Bake 35 minutes at 400 degrees. Watch closely, so edges don't get too crispy.
  • These are wonderful on the grill as well -- .

Nutrition Facts : Calories 195.4, Fat 11.7, SaturatedFat 1.7, Sodium 49.2, Carbohydrate 20.9, Fiber 5.1, Sugar 7.7, Protein 4.9

*** 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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