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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Oven Roasted Veggies Recipe

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This recipe for Oven Roasted Veggies is from Sandra's 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:  
4spray(s)olive oil cooking spray, divided

2 medium sweet red pepper(s), cut into 8 thick strips

1 medium green pepper(s), cut into 8 thick strips

1 1⁄2cup(s) summer squash, cut thickly on the diagonal

1 medium uncooked zucchini, cut thickly on the diagonal

1 medium uncooked red onion(s), cut into large wedges

12oz canned artichoke hearts without oil, drained and halved

1Tbsp fresh thyme, minced

1⁄2 tsp table salt, or to taste

1⁄4 tsp black pepper, freshly ground, or to taste
Directions:
Directions:
Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.

Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets and coat with cooking spray; sprinkle with thyme, salt and black pepper.

Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, about 25 to 30 minutes. Yields about 3/4 cup per serving.

Notes
If you like your vegetables well-done, broil them on high for 1 to 2 minutes at the end of cooking.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min

 

 

 

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