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Roasted Fall Vegetables Recipe

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Such a versatile dish. Use the vegetables that are the freshest and in season. Roasted vegetables brings out the flavors to their fullest.
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Servings:
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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
30 mins
COOK
30 mins
READY IN
60 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.

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Roasted Fall Vegetables Recipe Reviews

oven roasted vegetables 4

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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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."
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