Roasted Veggie Medley Recipes

Steps:

• Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
• Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
• When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

Steps:

• Heat oven to 375°F.
• Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
• Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Steps:

• Preheat the oven to 400 degrees F.
• Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
• Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Steps:

• Cut potatoes into 1/8 inch thick slices.
• Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
• Sprinkle lightly with salt and pepper.
• Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
• Slice zucchini and summer squash in the same manner.
• Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
• Cut red onion into ¼ inch thick, half circles.
• Preheat oven to 375°F.
• To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
• Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
• Cover the dish very tightly with aluminum foil.
• Bake for 1½ hours.
• Remove the foil and insert the tomato wedges between the rows of vegetables.
• Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
• Bake the vegetables uncovered 30 to 40 minutes longer.
• Serve warm.

Steps:

• Preheat oven to 425 degrees.
• Line a 10x15 baking sheet with heavy duty aluminum foil.
• In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
• Transfer vegetables to foil lined baking dish and place in single layer.
• Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
• Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

Steps:

• Preheat the oven to 375 degrees F.
• Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
• Add olive oil and red wine vinegar and coat all vegetables using your hands.
• Add garlic powder, salt and pepper and mix well.
• Bake in the oven for 1 hour and 15 minutes. Serve warm.