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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Oven Roasted Veggies Recipe

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This recipe for Oven Roasted Veggies is from Recipes From My Childhood, 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:  
3 medium potatoes (we like Yukon gold or red potatoes) 1 lb., 1 c. large chunked carrots, 1 medium onion, chunked large, whole cloves of garlic, whole yum yum peppers or large chunks of peppers added later, 1/4 c. olive oil or butter or a combo, salt, pepper, basil, 1 T. lemon juice. Feta and fresh basil (if desired)

Can drizzle with balsamic reduction right before serving. (Recipe is in sauce section)

This recipe is great with just carrots too if you are looking for a simple side dish.
Directions:
Directions:
In a greased 13x9 baking dish combine veggies. Combine oil and lemon juice. Drizzle over veggies; toss to coat. Season with salt, pepper and basil. Bake covered in a 325º to 450º oven depending on how long you want to roast. For about 30 to 40 minutes till veggies are tender. Uncover and bake until crisp and brown, can add pepper strips at end.

Can toss in feta and fresh basil right before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a fun summer dish when the basil is in season and we have garden potatoes, onions, carrots and yum yum peppers. Play with the veggie combinations. You can add turnips, eggplant etc. Just mind that your veggie types don't over cook; just add later if necessary.

 

 

 

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