I love the taste of vegetables. They are so good for you, raw or cooked. My favorite way to serve vegetables is roasted. Every time I make them, I add different vegetables. The the flavors change with each new addition. Roasting adds its own flavors, giving a hint of sweetness. You can change this recipe to include any or all your favorite vegetables. Best part, a small amount of work gives you a great side dish, that can last for several meals. These vegetables are great on sandwiches and can be added to pot pies, stews and soups.
Recommendation for this dish:
- Chop all your vegetables the same size, keeping vegetables separate
- Roast vegetables together that have the similar cook times (ex: Group 1: Bell Pepper and onions)
- Do not over crowd your baking tray
Group 1: Bell Pepper, Spanish or Yellow Onion
Group 2: Yellow Squash, Zucchini
Group 3: Cauliflower, Broccoli, Whole Small Mushrooms, tops brushed of dirt
Group 4: Tomatoes
Salt and Pepper
- Heat oven to 550F (as high as your oven will go)
- In an aluminum covered baking dish, add vegetables in Group 1: Bell pepper and onions.
- Coat with about 2 tablespoons of olive oil and 1/4 teaspoon of salt and 1/4 pepper
- Place baking dish in the center of oven and roast until onions and bell pepper start turning brown.
- Stir onions and bell pepper and roast again, until all the onions and bell pepper have been browned
- Repeat steps 2-5 with Group 2,3,4
- Mix all the vegetables from Groups 1, 2 and 3 together and adjust salt and pepper to taste.
Other vegetables I like to use: cherry tomato (pierce skin first or you will have a mess), carrots, green beans, asparagus, yams (cube and steam cook in microwave first).