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Ingredients
- Seasoning options:
- Vegetables (carrots, sweet potatoes, potatoes, bell peppers, red onions, summer squash, zucchini, eggplant, tomatoes, asparagus)
- Olive oil
- Salt, Pepper
- Parmesan cheese
- Vinaigrette
- Butter flavored with herbs and zest
- Lemon juice
- garlic
- Herbs: basil, cilantro, parsley, rosemary
Preparation
Step 1
Preheat oven to 425. Cut vegetables into fairly large pieces, cubes, chunks, or thick slices. Toss the vegetables with a little olive oil.
Spread out the vegetables in a heavy roasting pan, lined with foil and sprayed with nonstick cooking spray.
At about 25 minutes, turn the vegetables over with a spatula, then continue to cook until tender and browned on the edges, about 20 minutes longer. Add salt, pepper, and seasonings.
Potatoes, carrots, and sweet potatoes will take the longest. Onions and peppers, not as long. Summer squash, tomatoes, and eggplant will take the least time.