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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

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from Mom's Family Cookbook, 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:  
1 each medium red and yellow bell pepper, cut in bite-sized pieces
1 pound fresh asparagus, tough end snapped off, spears cut in thirds
1 each medium zucchini and yellow summer squash, halved lengthwise and sliced crosswise in 1" thick pieces
1 red onion, thinly sliced, separated into rings
1c baby carrots3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
Directions:
Directions:
Heat oven to 450º. Put all ingredients in a large roasting pan; toss to mix and coat. spread in a single layer. Roast 30 minutes, stirring twice, until vegetables are lightly browned and tender.

 

 

 

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