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Roasted Veggies |
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| Ingredients: |
Any or all of the following:
2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
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1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste
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| Procedures: |
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 12-15 minutes, or until tender.*
Serve immediately.
*The time can be varied to accommodate the oven temperature of other dishes in the oven.
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| Notes: |
2024-10-02: Using a tri-pack of peppers and a red onion, this was a side with Tilapia Parmesan, during Charlene’s visit.
2024-07-17: We used the tricolor pack of bell peppers from Giant, with a pair of filet mignons.
2024-05-11: Using a red pepper, yellow pepper and onion, and served with Parmesan Tilapia.
2023-05-15: A side with Parmesan Tilapia for the naynes.
2021-10-03: Added to our cookbook from previous version.
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12/08/2024
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