Roasted Vegetable Medley
This is a delicious, colorful, and healthy way to eat veggies. Use whatever you've got...carrots, zucchini, cherry tomatoes, broccoli , mushrooms, asparagus
Ingredients
Method
- Cut up the veggies into bite-size chunks.
- Preheat the oven to 400 degrees.
- If using carrots, saute them in a pan on medium heat until they start to get tender. If you skip this, they'll still be pretty crunchy after roasting.
- If using mushrooms, saute them slightly to get them to release some water. If you don't do this, the roasted veggies may be watery.
- Place all of the veggies in a mixing bowl that is big enough to allow for some stirring. Drizzle olive oil over the vegetables and apply seasoning. I use Blanco, buy a mix of salt pepper and garlic would work too. Or you could spice it up with some cajun seasoning or what ever else sounds good.
- Mix the vegetables to get the oil and seasoning on all of the pieces.
- Optional: I line the baking sheet that I'm going to use with aluminum foil. It helps speed up cleaning afterwards.
- Pour the veggies on the baking sheet and spread them out into a single layer.
- Roast them for 20 minutes, and serve.