What to do?
Roast them — it's easy and we get a side dish that pairs well with various main entrees.
There's so many variations in roasting vegetables; using harder ones like carrots, sweet potatoes, butternut squash means longer roast time. The basic method is the same, just leave them in large chunks — no need to dice small. This recipe only used veggies in the fridge last week that included:
- Cauliflower florets
- Green beans, cut in large pieces
- Zucchini and/or yellow squash, chunked
- Bell pepper various colors, seeded and chunked
- Yellow (or red) onion, sliced (or chunked)
- 2-3 TBSP olive oil
- 2 TBSP balsamic vinegar to taste
- 3-4 cloves garlic, minced
- 1-2 tsp herbs of your choice. I alternate using herbes de provence (savory, marjoram, thyme, rosemary, oregano) or Italian herbs (oregano, basil,rosemary, thyme, sage). These come pre-mixed or use a personal spice combo.
- Kosher salt and freshly ground black pepper, to taste
Preheat oven to 425 degrees F.
Lightly oil the baking dish (or baking sheet) with nonstick spray or a light coat of olive oil. Place the veggies onto the dish or sheet. Add the olive oil, balsamic vinegar, garlic and seasonings, season with salt and pepper, to taste.
Gently toss to combine. Place into oven and bake for 15-20 minutes or until the veggies are tender, turning once with spatula. Mind the oven which will be very hot; I very carefully removed the dish to give them a stir (remembering to take my glasses off first).
Cooking times can vary depending on: amount and type of veggies combined, chunk size, and preference as to crispness or tenderness.
Serve immediately. Yes, these veggies were a bit over-crowded, but delicious and the best thing is . . . there were leftovers for another meal.