Roasted Autumn Vegetables

Submitted by Soup Nazi

"Colorful peppers and tomatoes roasted with a few herbs makes a great side dish for turkey, pork or chicken. One can use thier imagination and use any vegetable, really....enjoy!"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 6 plum tomatoes
• 1 yellow pepper
• 1 green pepper
• 2 small onions
• 1 large fennel bulb
• 2 zucchini
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme leaves
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper

directions

1. Preheat oven to 425 and arrange 2 oven racks near centre. Spray or coat large baking sheet with vegetable oil.
2. Slice tomatoes in half, core&seed peppers and then slice into strips. Peel onions and slice into quarters leaving cores intact. Cut away any brown spots from fennel-slice off green stalks and discard. Slice into 1/2 inch slices. Slice zucchini diagonally into 1/2 inch slices.
3. Place veggies into large bowl, drizzle oil overtop and mix evenly to coat. Sprinkle with sugar, basil, thyme, salt and pepper. Mix well using a wooden spoon or hands.
4. Spread out veggies on baking sheet. Roast uncovered and stir partway through until tender -- for 20-30 minutes.
5. Remove from oven and stir to mix in any pan juices.