Oven Roasted Vegetables

Submitted by kyliecross

"Delicious roasted vegetables can be interchanged with your favorite vegetables. This is an easy, healthy, yet sophisticated side that is paired perfectly with steak, chicken or any dinner meal."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 large zucchini
• 2 yellow squash
• 1 medium red onion
• 3 -4 carrots
• 1⁄4 cup extra virgin olive oil
• 4 garlic cloves, Pressed
• 1 tablespoon rosemary
• 1 tablespoon oregano
• sea salt
• pepper
• 1 dash nutmeg

directions

1. Preheat oven to 425.
2. Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally.
3. In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture.
4. Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.

Reviews

[Creation In Hope]

I have made this recipe for Spring PAC. I liked this recipe a lot. This adds such flavor to the vegetables. I actually used my dried herbs for this recipe, and I believe that the fresh would be SO much better than the dried. I would recommend this to anyone who wants a nice looking spin on their vegetables. I did make a substitution though. I do not like zucchini and squash, so I substituted them for Broccoli and Cauliflower. This was excellent. So many different ways to make this dish. This is a keeper.