Roasted Gourmet Vegetables
"This is a simple way to feed a crowd a beautiful side dish. Preparation is a no-brainer and you'll get a LOT of compliments on this one. Enjoy!"
photo by Garden Gate Kate
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 2 small yellow squash, ends trimmed, unpeeled
- 2 medium zucchini, ends trimmed, unpeeled
- 1 lb fresh mushrooms, medium-sized
- 3 large bell peppers, de-seeded (any color)
- 12 large carrots, peeled and cut into 2 pieces
- 4 large onions, peeled and quartered
- 8 small red potatoes, unpeeled, halved
- 1⁄2 cup olive oil
- 2 tablespoons Mrs. Dash seasoning mix, garlic and herb-type
directions
- Cut the vegetables into large chunks (2") and place into a very large mixing bowl.
- Pour the olive oil, and then the herb seasoning over the vegetables and use your hands to coat them all over.
- Pour the vegetables on to a large baking sheet (I use an aluminum half-sheet) and cover with aluminum foil. Bake in a pre-heated 375-degree F. oven for 90 minutes.
- Remove the aluminum foil and BROIL on high (middle rack) for about 12 minutes, just until you get some brown tips.
- Serve.
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Reviews
-
This is a great recipe for a gathering. Although I left out the mushrooms and potatoes, I still needed to use two large baking sheets to accommodate all the vegetables. Even though the veggies were coated with olive oil, they ended up steaming from the aluminum foil trapping their moisture. In the future, I will roast them uncovered the entire time because I prefer my vegetables to be more caramelized. Thank you, Pat, for Roasted Gourmet Vegetables, a recipe which provides an easy method for pleasing a lot of hungry folks.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
