Roasted Veggie Tales

December 19, 2009

By far the easiest, and yummiest, recipe for a side dish.  All sorts of vegetables can be used, besides what I’ve listed below.  Try eggplant, exotic mushrooms, tomatoes, etc.  My parents make this year round.  Also great served over pasta…and even eaten cold!

Roasted Veggies

  • 1 squash
  • 1 zucchini
  • 1 red bell pepper
  • 1 red onion
  • Handful of button mushrooms
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper to taste 

Preheat over to 375 degrees.  Slice vegetables and lay over cookie sheet (I like to line with aluminum foil, makes for easier cleanup.)  Drizzle olive oil over veggies and sprinkle with s&p.  Place in pre-heated over and roast for 30-45 minutes.

Veggies before going into oven

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4 Responses to “Roasted Veggie Tales”


  1. […] served the chicken and pan juices over whole wheat linguine.  (I also made a side of Roasted Broccoli, but thought the plate looked prettier sans the veggies :0) An amazing […]


  2. […] 3 cups roasted butternut squash […]


  3. […] top of the slices of meatloaf and serve with a couple hearty sides. I went with mashed potatoes and roasted brussel sprouts. Meatloaf: pre-oven Meatloaf: post-oven. Mmmm, check out that […]


  4. […] Most recently, I made an amazing supper of Shrimp Tostadas and served them with Roasted Okra. […]


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