Recipes

Seasonal Roasted Vegetables

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Nino Salvaggio
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Serves: 8

Feel free to mix and match various seasonal vegetables as the months go by. This recipe uses dry herbs but fresh herbs are even better! Just double each amount listed.

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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 Eggplant, cut in 1″ pieces (with or without skin)
  • 1 cup Mushrooms, whole or 1″ wedges
  • 1 cup Brussels Sprouts, cut in half
  • 1 Red Bell Pepper, cut in 1″ pieces
  • 1 Orange / Yellow Bell Pepper, cut in 1″ pieces
  • 2 Red Onions, 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.

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