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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Avery Turner

Category:
Category:

Ingredients:  
Ingredients:  
3 celery stalks, cut into thirds
2 med. yellow squash, halved crosswise
1 med. onion, quartered
1 red bell pepper, cored, seeded, and quartered
1 garlic clove, minced
2 T. olive oil
1 tsp. kosher salt
1 tsp. oregano
1 tsp. paprika
tsp. pepper
⅛ tsp. garlic powder

Directions:
Directions:
Preheat oven to 350. Spray pan with vegetable oil. Toss cut veggies with olive oil in a large bowl. Mix seasonings together, sprinkle over veggies and toss well.
Arrange on a roasting pan or tray and bake for 1 hour (it is great alongside the family-style chicken).

 

 

 

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