Easy & Healthy Oven-Roasted Vegetables

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This recipe is my Go-To for an easy and healthy dish that my entire family loves! I often serve it over Rice, Quinoa or a Baked Potato (Sweet or White) for a warm and hearty meal. This medley of vegetables is very versatile and pairs well with Seafood, Chicken, Turkey, Pork, Beef...just about anything 😉 I hope you enjoy it as much as we do! Note: This recipe was adapted from the South Beach Diet and has been thoroughly enjoyed by my family for almost 20 years 🙂
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Dish, Salads, Side Dish
Servings 4 Servings, depending on whether it's a side dish or a main dish

Ingredients
  

  • 1 Bunch Asparagus cut into bite-size pieces
  • 1-2 Medium Yellow Squash cut into bite-size pieces
  • 1-2 Medium Zucchini cut into bite-size pieces
  • 1-2 Medium Bell Pepper I usually use a Red and Orange for the milder taste and the beautiful color; cut into bite-size pieces
  • 1 Large Vidalia Onion chopped into bite-size pieces
  • 1-2 tsp Garlic, chopped (optional)
  • 3-4 Tbsp olive oil
  • Several Pinches Kosher Salt
  • Several Pinches Ground Black Pepper

Instructions
 

  • Preheat oven to 450 degrees.
  • In a very large bowl, combine all of the cut Vegetables and Olive Oil; Toss until thoroughly mixed and coated with the Oil. Note: add the garlic now if adding
  • Evenly spread the Vegetable mixture onto a large baking sheet and sprinkle with the Kosher Salt and Pepper to taste.
  • Bake for 30-45 minutes on the center rack until tender, stirring several times during the roasting process to cook evenly.
  • Serve over Rice, Quinoa, Couscous, Pasta, Baked Potato...or as a Side Dish for your favorite protein. We often pair with Salmon and it's delicious!!!