Best Whitney And Ashleys Flawless Roasted Vegetables Recipes

ROASTED BALSAMIC VEGETABLES

Roasted Balsamic Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. This dish can be varied to include whatever vegetables you prefer.

Provided by Harry Dubya

Categories Side Dish Vegetables Squash

Time 2h5m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme, or more to taste
1 teaspoon chopped fresh rosemary, or more to taste
1 clove garlic, minced, or more to taste
salt and freshly ground black pepper
2 potatoes, cut into bite-size pieces
½ small pumpkin - peeled, seeded, and chopped
2 onions, peeled and quartered
1 red chile pepper, quartered
1 clove garlic, unpeeled

Steps:

Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
Preheat an oven to 475 degrees F (245 degrees C).
Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 35.6 g, Fat 13.8 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 53.8 mg, Sugar 8.1 g

ASHLEY AND WHITNEY'S YELLOW SQUASH AND TOMATO PACKET

Ashley and Whitney's Yellow Squash and Tomato Packet image

Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 sheets Reynolds Wrap® Heavy Duty Aluminum Foil
2 medium yellow squash, cut into 1/2-inch slices
2 large Roma tomatoes, cut into wedges
1 medium onion, chopped
4 tablespoons butter, melted
¼ cup chopped fresh basil
Salt and pepper to taste
¼ cup shredded Parmesan cheese

Steps:

Preheat oven to 450 degrees F.
Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
Bake 15 to 18 minutes on the cookie sheet.
Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 8.2 g, Cholesterol 34.9 mg, Fat 13.3 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 202 mg, Sugar 2.2 g

ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette image

This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.

Provided by California Walnuts

Categories Side Dish Vegetables

Time 25m

Yield 5

Number Of Ingredients 13

Ingredients

½ small red bell pepper, cut into 1-inch cubes
½ small orange bell pepper, cut into 1-inch cubes
¼ medium red onion, cut into 1-inch cubes, separated
4 ounces baby portabella mushrooms, halved
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
¾ cup sugar snap peas
1 small zucchini, sliced 1/4-inch thick
1 small yellow summer squash, sliced 1/4-inch thick
2 cloves garlic, minced
2 teaspoons balsamic vinegar
2 tablespoons fresh snipped basil
½ cup California walnuts, coarsely chopped

Steps:

Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
Drizzle with balsamic and toss well. Sprinkle with basil.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 93.8 mg, Sugar 2.7 g