Roasted Vegetable Medley
This recipe is a great vegetable lover dish, also so versatile.
Make this ahead of time for your lunch prep box, great side dish for
dinner, these roasted vegetables are good even cold.
These roasted vegetables uses a lot of types of vegi's, making a large amount ,
if you prefer a smaller amount reduce the vegi's .
I used for this recipe just what I had, red-yellow peppers, zucchini, carrots, eggplant
small vine ripe tomatoes, onion, potato,
Recipe
one potato
one red pepper
one yellow pepper
two zucchini
one large eggplant
two carrots
about two cups of cherry tomatoes
one onion
1/4 cup of parmigiano
1/4 cup of bread crumbs
salt and pepper to taste
1 tsp of garlic powder
1/2 cup of extra vergin olive oil
Cut up all Vegetables into bite size pieces about 1 to 2 inch, place them in a large bowl,
add you OVOO, salt, pepper, parmigiano, bread crumbs give them a good stir.
Add these to a sheet pan lines with parchment paper for easy clean up
or spray your pan well
place in a 350 degree oven for about 20 min , then take out be careful the steam builds up
turn the vegetable well , place in the oven for 20 to 25 min till your vegetable brown.
If you watch the video it made a large sheet pan plus one more
regulate how much you are going to make, but no downfall to this recipe you can always
keep some in the fridge for those fast dinners or freeze it for later.
Remember you can add any vegetable you like and remove the ones you don't like
here are some more ideas
green beans, snap peas, yellow squash, fresh onions, yams, pumpkin, sweet potato,
purple carrots, purple potatoes, broccoli, cauliflower, asparagus, small roasting potato.
or
you can make these vegetables on there own just using one type, i love to use
just carrots cut in strips coated with bread crumbs and parmigiano.
no leafy vegetables, no mushrooms
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