Sheet Tray Italian Roasted Vegetables

"A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
50mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat oven to 425.
  • Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
  • Place vegetables in large bowl; toss with oil.
  • Press garlic over vegetables using garlic press.
  • Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
  • Spread vegetable in a single layer in oven pan.
  • Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

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Reviews

  1. mamadelogan
    Great recipe! I love roasting vegtables it brings out the sweetness in them. Thanks for posting!
     
  2. melissarburke
    Made this for dinner last night, and my husband and I both loved it. Used sweet potatoes instead of red, and butternut squash instead of summer squash. Also added and onion and a couple stalks of celery. Excellent!!!
     
  3. Emily Cook
    Very good side dish to just about anything! This reminded me of Olive Garden's roasted vegetables. They tasted and smelled so good! Thanks for sharing!!!
     
  4. GaylaJ
    Very, very good! I think roasting vegetables brings out their best. This recipe has wonderful flavor, and is versatile as well, since you can easily use whatever vegetables you have on hand. I skipped the carrots and added a small onion, cut in wedges, and a little extra garlic. Great recipe, Babs7 --- thanks for sharing it! — May 12, 2005 Update: I've made this dish again, included the carrots this time (used baby carrots). I am not a huge fan of carrots, but do feel the roasting brought out their sweetness, a nice addition to this dish. :) Wonderful recipe!
     
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Tweaks

  1. melissarburke
    Made this for dinner last night, and my husband and I both loved it. Used sweet potatoes instead of red, and butternut squash instead of summer squash. Also added and onion and a couple stalks of celery. Excellent!!!
     

RECIPE SUBMITTED BY

I live in sunny Southern California. I enjoy most outdoor activities, especially walking / hiking, running, and swimming.
 
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