May 18th, 2012

Classic Roasted Vegetables

Classic Roasted Vegetables



One of the things I like to do in the summertime is to go to the Provo Farmer’s Market that is held each Saturday at Pioneer Park here in Provo.  You can find everything from fresh baked breads and homemade jams to jewelry, artwork, clothing and even authentic Mexican tamales.  Yum!  And of course there are always plenty of farm-fresh vegetables, too.  That’s a given.   But I didn’t even know about the Provo Farmer’s Market until about two years ago, and I’ve lived here for more than six years.  It was a fun find.  If you aren’t aware of a farmer’s market in your area, just do an Internet search for “Farmer’s Market” and your city.  And if you find one, you’re going to want to head on over there for some fresh vegetables so that you can make this recipe.  You’ll need red bell peppers, zucchini, yellow squash, asparagus, and a sweet onion.  And to season them up a bit, we’re going to use garlic, olive oil, balsamic vinegar, basil, salt, and freshly ground pepper.

Preheat the oven to 450.  Place one oven rack in the upper third of the oven and one in the lower third.  Spray 2 baking sheets with nonstick cooking spray; set aside.  Cut each bell pepper into 4 panels and then cut each panel on a diagonal into 4 large triangles.  Transfer the peppers to a large bowl.

Prepare the remaining vegetables and the garlic as directed and add them to the bowl.

Add the olive oil, vinegar, basil, salt, and pepper and toss well to evenly coat with the seasonings.

Divide the vegetables between the 2 baking sheets.

Bake the vegetables until tender and lightly browned, about 25-30 minutes, removing them from the oven after 15 minutes to toss the vegetables and to rotate the pans from one oven rack to the other.

Classic Roasted Vegetables

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Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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