Jul 4, 2014

Herb Roasted Veggies





I know this is such a simple recipe but I'm posting it as a reminder to myself as well as everyone else how delicious roasted vegetables really are. My sister-in-law made them the last time we stayed at their house and I had forgotten how much I liked them. You can really use whatever vegetables you like and well as herbs. I threw some fresh grated parmesan on it when I took it out of the oven.




Preheat oven to 400 degrees.

Ingredients I usually use:
2 large red potatoes
2 carrots
2 zucchini
red onion, finely sliced
8 oz. package sliced mushrooms
1/2 green or red bell pepper
olive oil
chopped fresh basil
sprinkle with dried italian herbs
sprinkle with garlic powder
salt & pepper to taste, or you can serve this on the table
fresh grated parmesan cheese

Directions:
Slice and dice all veggies to about the same size and put in bowl. Drizzle olive oil,  dry herbs and garlic powder in bowl and toss to coat veggies. Lay on baking sheet and and sprinkle on fresh cut basil. Roast in 400 degree oven 35 to 40 minutes or until they are fork tender and browned the way you want them. Sprinkle with parmesan cheese when finished baking.



ONE YEAR AGO: BLT CHOPPED SALAD W/CILANTRO LIME DRESSING

TWO YEARS AGO: SUMMER FRUIT SALSA

THREE YEARS AGO: RED WHITE AND BLUE TRIFLE



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