February 13, 2010

Roasted Vegetables

Posted in Vegetables at 9:46 am by Sheila OConnell



Zucchini, yellow squash, and/or eggplant

Red Pepper

Olive oil


Cut vegetables into chunks about 3/4″ thick.  (If you use eggplant it should be peeled.)

Place vegetables onto baking sheet.  Use  enough vegetables to make one layer on the sheet, not too crowded.

Drizzle vegetables with 3/4 – 1 tbsp olive oil.  (Optional: can add an equal amount balsamic vinegar to the olive oil.)  Salt and pepper to taste. Toss vegetables in oil to coat well.

Bake at 400 for about 20 minutes, or until they are medium-to-very brown on the bottom.

I like the combinaton of onion, red pepper and zucchini the best.  You can experiment with other vegetables such as green pepper and fennel.  You can also do this with sliced potatoes and sweet potatoes.

Posted by Mom


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