Meatless Monday: Roasted Veggies [square]

There are probably a million “recipes” out there for roasted vegetables. You don’t need them. This is why: All you need is some olive oil, spices, and your favorite vegetables. That’s it. You’re done.

Ingredients

  • a large bowl of your favorite veggies, chopped into bite-size pieces – I used:
  • 2 squash
  • 1 red onion
  • 2 zucchini
  • 1 red pepper
  • spices – I like garlic powder, red pepper flakes, salt & pepper
  • fresh herbs would also be nice, if you  have them

So you start by sprinkling your veggies with salt and peper and whatever other spices you prefer.

Then, pour in a couple tablespoons of olive oil and stir to coat all the veggies.

If you do this ahead of time (which I highly recommned), cover them in plastic wrap and stick them in the fridge to marinate in the spices.

When you’re ready to cook, preheat your oven to 450 degrees. While the oven is heating, spread the vegetables in a large roasting pan so that they’re in a single layer (or as close as you can come to it).

Cook the vegetables for about 45 minutes, stirring every 10-15, until the vegetables are tender and browned a bit.

The taste will knock your socks off. This is a perfect meatless meal if you add brown rice, pasta (recipe coming soon), grilled polenta, basically anything you want. What are your favorite roasting vegetables?

Roasted Veggies

Ingredients

  • a large bowl of your favorite veggies, chopped into bite-size pieces such as:
  • 2 squash
  • 1 red onion
  • 2 zucchini
  • 1 red pepper
  • spices - I like garlic powder, red pepper flakes, salt & pepper
  • fresh herbs would also be nice, if you have them

Instructions

  1. Sprinkle veggies with salt and pepper and other spices you prefer.
  2. Pour in a couple tablespoons of olive oil and stir to coat all the veggies.
  3. If you do this ahead of time, cover them in plastic wrap and stick them in the fridge to marinate in the spices.
  4. Preheat your oven to 450 degrees. While the oven is heating, spread the vegetables in a large roasting pan so that they're in a single layer.
  5. Cook the vegetables for about 45 minutes, stirring every 10-15, until the vegetables are tender and browned a bit.
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4 Responses to “Meatless Monday: Roasted Veggies [square]”

  1. BigPerm
    October 11, 2011 at 2:59 pm #

    looks outstanding!

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