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ROASTED VEGETABLES Recipe

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This recipe for ROASTED VEGETABLES is from COVENANT EATS 2015 CHURCH 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 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
1 whole Red Onion, Peeled And Cut Into Large Chunks
8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
1 whole Medium-sized Eggplant, Cut Into Large Chunks
1 Zucchini ,cut into large Chunks
1 Yellow Squash cut into large Chunks
3 cloves Garlic, Minced
Course Salt And Pepper, to taste
1/3 cup Olive Oil
Directions:
Directions:
Preheat oven to 450 degrees.
Combine all the prepped vegetables in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.
Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.
Serve immediately or refrigerate.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I enjoy these cold or room temperature as well as warm.

 

 

 

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