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Wednesday, January 13, 2016

Easy Roasted Veggies

Chicken and fish are served quite very often for main meals in our home and there's always an assortment of fresh vegetables available. But there can be TOO veggies and some need to be used before our next grocery shopping; we try not to waste any — doesn't everyone?

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
Most times I spread the veggies out on a baking sheet, which is the preferred method. However, last week I used a large baking dish instead. Admittedly, the veggies were a bit crowded, but still delicious. There were leftovers for another meal too.

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.

10 comments:

DeniseinVA said...

I always seem to be roasting veggies these days. This is a great combination. Ah well, have the plumber coming this morning. A few more things to get fixed before company comes this weekend :)

Sandra said...

oh yum easy and i love roasted veggies, especailly carrots and potatoes. the little red potatoes.

gigihawaii said...

Superb! I just love the way the roasted veggies look. Yum.

William Kendall said...

I've never eaten zucchini or squash.

L. D. said...

They are so good when they are roasted. Yummmm.

Emma Springfield said...

I love my veggies. This is a good alternative to boiled or steamed or raw.

A Quiet Corner said...

Hmmm...this sounds and looks yummy!..:)JP

Connie said...

Those look so colorful and sound delicious.

Lady Jane said...

These are good. My DIL turned me onto this a while back. They are super delicious. Hugs, LJ

Rebecca said...

I like the whole, cook once, eat twice school of cooking for two people! Looks like a yummy meal.

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