Roasted Fall Vegetables Recipe

Provided By
Such a versatile dish. Use the vegetables that are the freshest and in season. Roasted vegetables brings out the flavors to their fullest.
Share this!
Facebook
Google+
Servings:
Update Servings
Ingredients
  • 1 zucchini, cut into bite size pieces
  • 1 summer squash, cut into bite size pieces
  • 1 red bell pepper, cut into bite size pieces
  • 1 yellow bell pepper, cut into bite size pieces
  • 1 pound fresh asparagus, cut into bite size pieces
  • 1 red onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
Heat oven to 400°.

Place the zucchini, squash, peppers, asparagus and onion in a large roasting pan.

Toss with olive oil, salt and pepper to mix and coat. Spread in a single layer in the pan.

Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Similar Recipes
Garlic Roasted Vegetables
Rating of 5 out of 5.0 stars
Brussels sprouts
carrots
cauliflower florets
garlic
olive oil
Roasted Vegetables 3
Rating of 5 out of 5.0 stars
carrots
cauliflower flowerets
extra virgin olive oil
garlic
mushrooms
Oven Roasted Autumn Vegetables
Rating of 5 out of 5.0 stars
balsamic vinegar
butter
carrots
cauliflower
extra

Roasted Fall Vegetables Recipe Reviews

oven roasted vegetables 4

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"The perfect side dish for any meal. I roast vegetables alot. Mushrooms and red onion are a must! If there is an leftover, they are great on a salad the next day."
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com