Simple Oven Roasted Vegetables-Gluten Free

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

Ingredients:

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

Olive Oil

Salt and Pepper

Directions:

  1. Heat oven to 550F (as high as your oven will go)
  2. In an aluminum covered baking dish, add vegetables in Group 1: Bell pepper and onions.
  3. Coat with about 2 tablespoons of olive oil and 1/4 teaspoon of salt and 1/4 pepper
  4. Place baking dish in the center of oven and roast until  onions and bell pepper start turning brown.
  5. Stir onions and bell pepper and roast again, until all the onions and bell pepper have been browned
  6. Repeat steps 2-5 with Group 2,3,4
  7. Mix all the vegetables from Groups 1, 2 and 3 together and adjust salt and pepper to taste.

Serve!

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).

Onions and Bell Peppers

Yellow Squash and Zucchini

Mushrooms

Broccoli and Cauliflower

Oven Roasted Vegetables

 

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Filed under Gluten Free/ Gluten Free Suggestion, Side Dishes, Vegetables

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