Roasted Veggies

Array
October 15, 2019

Ingredients

  • 1 red bell pepper, sliced into chunks
  • 1 orange bell pepper, sliced into chunks
  • 2-3 green zucchini, sliced in half lengthwise and then sliced into chunks
  • 2-3 yellow squash, sliced into chunks
  • 1 cup grape tomatoes, sliced in half
  • 1 red onion, sliced thin
  • 6 garlic cloves, chopped
  • ¼ cup olive oil
  • 1 bunch fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • Pinch of salt

About this recipe

Serves 8  Mix and match vegetables in season.

Instructions

Preheat oven to 425 degrees. In a large bowl, toss vegetables, garlic, olive oil and herbs. On a baking sheet, spread vegetables and roast 35-45 minutes, or until tender, stirring at least once halfway through for even cooking. Remove from oven and serve.

Ingredients

  • 1 red bell pepper, sliced into chunks
  • 1 orange bell pepper, sliced into chunks
  • 2-3 green zucchini, sliced in half lengthwise and then sliced into chunks
  • 2-3 yellow squash, sliced into chunks
  • 1 cup grape tomatoes, sliced in half
  • 1 red onion, sliced thin
  • 6 garlic cloves, chopped
  • ¼ cup olive oil
  • 1 bunch fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • Pinch of salt