Best Roasted Vegetables Plate With Cilantro Parsley Dressing Recipes

OVEN-ROASTED VEGETABLES WITH FRESH HERBS

Steps:

• Combine parsley, cilantro, basil and garlic in small bowl; set aside.
• Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
• Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.

ROASTED VEGGIE PLATTER

Steps:

• Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

ROASTED VEGETABLES PLATE WITH CILANTRO PARSLEY DRESSING

Steps:

• Toss all ingredients for dreessing into a blender.
• You can always add some more olive oil to thin it out if needed. Blend until smooth.
• Taste, adjust seasoning, and re-blend as needed.
• Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.
• Cut you vegetables in 1/2 inch thick pieces.
• You will have to grill the vegetables in 3 portions (each kind separate).
• Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind).
• Place your vegetable kind on the serving plate.
• Grill the second vegetable kind and then place it on the serving plate.
• Repeat with the third kind.
• Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well.
• Serve it warm or cold.