Roasted Veggies

I haven’t found a roasted veggie I don’t like and these are no exception…

1 medium zucchini, cut into spears
1 red bell pepper, cut into spears
1 red onion, cut into wedges
2 T olive oil
Salt and Pepper to taste

Heat oven to 450 degrees.

Place veggies in a large roasting pan or on a cookie sheet that has sides. Add olive oil, salt and pepper and stir/toss to coat.

Arrange veggies in a single layer for about 20-25 minutes, stirring occasionally. Veggies are done when they are light brown and tender.

We had this with pesto and lemon kabobs, grapes and bread and butter.

Did I change anything? This recipe also called for asparagus, summer squash and a yellow bell pepper, but I knew we wouldn’t be able to eat all of that, so I just chose a few veggies to work with. If you are going to use all of these veggies, then you need more olive oil.

What did the family think? Hubby and I really liked them. My favorite was the red onions. The kids weren’t impressed.


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Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

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