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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Oven Roasted Veggies Recipe

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This recipe for Oven Roasted Veggies is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium red potatoes
1/3 cup olive oil
1 medium onion
2 tablespoons minced garlic
1 red bell pepper
salt and pepper to taste
1 medium zucchini
3 sprigs fresh rosemary
1 yellow squash
2 cups snow peas
2 cups chopped asparagus
3/4 cup fresh shredded Parmesan
1 1/2 cups baby carrots
cheese
Directions:
Directions:
Chop potatoes, onions, pepper, zucchini, squash, and asparagus into bite size pieces. In a large roasting pan combine potatoes, onion, carrots, oil, garlic, salt, and pepper. Mix until veggies are covered in oil. Lay rosemary over top. Bake at 400º for 10 minutes. Add zucchini, squash, and red pepper. Stir until veggies are covered in oil (don't be afraid to add a little more). Bake for 5 more minutes. Add asparagus and snow peas. Mix, and bake for 5 more minutes. Sprinkle cheese over the top. Return to oven to let cheese melt. Serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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