Oven-Roasted Vegetables
Oven-Roasted Vegetables
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 🙂
- 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
- 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!!!
