Herb Roasted Vegetables
Makes: A Lot!
Ingredients:
Approximately 7 cups using a combination of any or all of the following:
zucchini
red or yellow bell peppers
yellow (summer) squash
green beans
carrots
onions, red or white
mushrooms
eggplant
tiny red potatoes
Seasoning ingredients:
2 cloves garlic (minced or finely sliced)
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. balsamic vinegar
1 1/2 tbsp. olive oil
2 tsp. dried herbs (can be all basil or 1 tsp. of basil and 1/2 tsp. each of oregano,
tarragon, thyme and rosemary - or whatever you have or like)
Directions:
Preheat oven to 425 degrees
Cut potatoes and onions into wedges. Slice other veggies into 1/2 inch to 1 inch
slices or pieces. Put all into a large gallon baggie.
Mix together seasoning ingredients and pour this mixture over the veggies.
Seal the bag and toss to coat.
Pour into a large shallow
baking pan (or cookie sheet) and bake for 35-40 minutes, stirring 2 or 3 times.
This can be served hot, cold
or at room temperature. Keeps in the refrigerator and heats up well in the
microwave.
Nutritional Information:
I haven't broken this down for this recipe because the amounts and types of veggies will
determine the nutritional content. Rest assured, it is a great nutritional choice!
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SM