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Winter Roasted Vegetables

roasted vegetables

Recipe Handout

Ingredients

A total of 6-8 cups of vegetables cut into bite size pieces:

Onions
Asparagus
Mushrooms
Zucchini
Bell Peppers (green, red, orange or yellow)
Tomatoes
Carrots

Seasoning ingredients:

3 cloves minced garlic
2 tablespoons olive oil
1½ tablespoons each of chopped fresh herbs (or ½ teaspoon dried herbs) - thyme, oregano, basil
1½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon each of black pepper and salt

Directions:

Remember to wash your hands!

  1. Place vegetables in a large bowl; mix seasoning ingredients in a small bowl, then add to vegetables and toss.
  2. Spread seasoned vegetables in a thin layer on a baking sheet or casserole pan and bake in a preheated oven at 425°F for approximately 20 minutes. Stir vegetables occasionally.

Serving Suggestions

  • Side dish - great with a variety of entrees such as fish, chicken, beef, pork, etc.
  • Main dish - serve veggies over cooked pasta, wild rice or couscous and top with freshly grated Parmesan cheese.
  • Salad - Cool the vegetables, or use the leftovers and add 2 cups diced tomatoes, 3 ounces of Feta cheese and a little vinaigrette dressing.
  • Pizza - Use roasted veggies as a pizza topper. Make quick individual pizzas with tortillas, your favorite sauce, and some mozzarella cheese. Spray tortillas on both sides with cooking spray. Bake in the oven at 400F for 5 minutes or just until they start to brown. Flip tortillas about halfway through. Meanwhile, preheat the leftover vegetables in the microwave to warm them. Remove tortillas from the oven and spread with sauce, top with veggies in a single layer, then top with cheese. Bake an additional 5 minutes or until the cheese melts. Cut into wedges and serve immediately. Use whole wheat tortillas for more fiber.

Other Seasoning Options for Roasted Veggies

3 tablespoons fresh basil
2 tablespoons fresh cilantro
1½ tablespoons fresh thyme
1 tablespoon olive oil
teaspoon salt
teaspoon pepper
cloves garlic, minced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon pepper

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