Roasted vegetables recipe

1 medium zucchini 

1 medium yellow squash 

1 small eggplant 

2 sweet peppers 

8 baby bella mushrooms 

Olive oil

Salt

Pepper

Preheat the oven to 450° and line 2 sheet pans with parchment paper. Alternatively you can use a toaster oven style air fryer at 415° for about 20 minutes with a parchment lined roasting pan.

Cut the vegetables into ½ inch pieces.  

Place the vegetables in a gallon size Ziploc bag and season with olive oil and pepper.  (Wait until after cooking to add the salt.) Add enough olive oil to evenly coat the vegetables – about ¼  cup.  Zip the bag and shake to cover the vegetables with oil and seasoning.  

Spread the vegetables evenly in the parchment lined pans and bake for 17 minutes rotating the pans after 10 minutes.  Check the vegetables after 17 minutes.  If they haven’t softened and taken on a little color cook for a few more minutes. Makes 4 servings.

Sliced yellow onion, halved cherry tomatoes, peeled garlic cloves, sweet potato slices about ⅛ inch thick, corn on the cob and brussels sprouts all work well in this recipe.  Choose your vegetables based on what you have and what you are serving with the vegetables.

Pasta salad

While wonderful as a simple side dish roasted vegetables can be tossed with cooked pasta, feta, sliced Kalamata olives, halved cherry tomatoes and a little olive oil and pepper to make a pasta salad.

Pasta with roasted vegetables, pasta sauce and Italian sausage

Another option is to layer roasted vegetables over cooked pasta with pasta sauce and a grilled Italian sausage for a hearty meal. A mild Italian sausage made from chicken works well. Use this link for the complete recipe for pasta primavera.

Roasted vegetable sandwich

Consider a sandwich made with lightly toasted whole grain bread smeared with avocado and filled with roasted vegetables, spring mix, tomato, and red onion and sprinkled with balsamic vinegar.

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