Roasted Spring Vegetables

Submitted by WorkingMom2three

"Found this recipe on the internet."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 680.38 g asparagus, ends trimmed
• 8 green onions, trimmed
• 1 red pepper, cored and sliced into eighths
• 1 yellow pepper, cored and sliced into eighths
• 4 shallots, peeled and sliced
• 4 roma tomatoes, cut in half lengthwise & seeded
• 59.14 ml good quality olive oil
• 14.79 ml coarse kosher salt
• 4 large garlic cloves, peeled and minced
• 4.92 ml fresh ground black pepper

directions

1. Place all of the ingredients in a large bowl and toss well. Marinate at room temperature for at least 30 minutes or up to 2 hours.
2. Preheat the oven to 425 degrees. Spread the vegetables onto a baking sheet in a single layer. Roast for 30 to 40 minutes, turning occasionally, until the vegetables are crisp-tender and nicely caramelized.

Reviews

[LifeIsGood]

The flavor of these roasted veggies is awesome. It's a wonderful combination of vegetables. The olive oil, salt, pepper & garlic promote delicious flavoring. The only problem is that the veggies never get the crisp, roasted texture because there is too much liquid. Even though I seeded the tomatoes, they gave off a lot of liquid. I think I will try this recipe again with these changes: 1. try using cherry tomatoes (whole); 2. drain off the extra olive oil before putting on the baking sheet; 3. use two baking sheets so the veggies can be spread out more. We do love the flavor and the healthy veggie combination. This recipe will be made again. Thanks! ~Made for Spring PAC~