Recipes

Roasted Vegetables

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Nino Salvaggio
Average rating:  
 0 reviews
Serves: 8

Here’s a basic roasted vegetables recipe, full of contrasting flavors, colors and textures and a GREAT selling item at Nino’s!

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Nino Salvaggio
Average rating:  
 0 reviews

Ingredients

  • 1 cup Baby Carrots, whole
  • 1 cup Zucchini, cut in 1″ pieces
  • 1 cup Yellow Squash, cut in 1″ pieces
  • 1 cup Cauliflower Florettes, broken in 1″ pieces
  • 1 each Medium Eggplant, cut in 1″ pieces (with or without skin)
  • 1 cup Mushrooms, whole or 1″ wedges
  • 1 cup Brussels Sprouts, cut in half
  • 1 each Red Bell Pepper, cut in 1″ pieces
  • 1 each Orange / Yellow Bell Pepper, cut in 1″ pieces
  • 2 each Red Onion, cut in 1″ pieces
  • 1⁄2 cup Olive Oil
  • 1 tsp. Garlic Powder
  • 2 tsp. Oregano, dry crushed
  • 1⁄2 tsp. Thyme, dry leaf
  • 2 Tbsp. Salt
  • 2 tsp. Black Pepper, ground

Instructions

  1. Place all ingredients in a large mixing bowl and toss well to mix colors and coat each piece with oil and seasonings.
  2. Spread vegetables evenly and without crowding on a non-stick cookie sheet pan and roast in a pre-heated 400F oven for approximately 30 minutes or until vegetables are slightly softened and evenly colored.

Write A Review

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Nino Salvaggio
Average rating:  
 0 reviews
bg-private-brands

Nino’s

Private Brands

Premium quality and great value
available only from Nino’s.

Read More
bg-market-place

The International Marketplace

We work hard to maintain our vast selection of European meats and cheeses, Middle Eastern spices, oriental vegetables, kosher delicacies, halal recipes, Italian favorites and many other products our neighborhoods cherish.

Read More