Oven Roasted Vegetables

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Oven Roasted Vegetables

Love, Love, Love this...use whatever veggies you want.

Sometimes I bag the veggies up and throw them on the grill alongside whatever is cooking.

Also you can toss the cookies veggies with cooked pasta, little olive oil and parmesan cheese...Yummy!


6 cups 1-inch chunks small red potatoes and/or other vegetables

(Onions, Red, Green or Yellow Peppers, Garlic, Parsnips, Carrots, Zucchini, Squash, etc))

¼ cup Olive Oil

1 tsp dried oregano

Coarse Salt and Fresh Cracked Black Pepper to taste

Preheat oven to 425°F.
Line a baking sheet with parchment paper/aluminum foil (not necessary but helps stop burning and helps cleanup).

Put vegetable chucks into bowl, sprinkle with olive oil, seasonings and toss to coat.

Place vegetables onto lined baking sheet.

Roast until tender; about 25 to 35 minutes depending on the density of the vegetables you chose. Insert fork or sharp knife to test for doneness.
Yield: 6 servings.

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