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Oven Roasted Vegetables Recipe

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This recipe for Oven Roasted Vegetables, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium zucchini, cut in 1/4" slices
1 medium summer squash, cut in 1/4" slices
1 medium red bell pepper, cut in 1/4" strips
1 medium yellow bell pepper, cut in 1/4" strips
1 onion, sliced 1/4" thick
1 lb. fresh asparagus, cut in chunks
3 T. extra-virgin olive oil
1 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
Heat the oven to 450 F. Place vegetables in roasting pan. Toss with the oil, salt and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender. Use vegetables of your choice. I also cook in a large skillet on the stove instead of using the oven.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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