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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

OVEN ROASTED VEGETABLES Recipe

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This recipe for OVEN ROASTED VEGETABLES is from McElroy-Perry 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 med Zucchini
1 med Red Bell Pepper
1 lb Fresh Asparagus
1 med Yellow Squash
1 med Yellow Bell Pepper
1 Red Onion
3 tbsp Olive Oil
1 tsp Salt
¼ tsp Pepper
Directions:
Directions:
Preheat oven to 450 º. Cut all vegetables into bite-size pieces. Place veggies in large bowl with oil, salt and pepper and toss to coat. Spread in a single layer in roasting pan. Roast in oven for 30 minutes stirring occasionally until veggies are lightly browned and tender.

 

 

 

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