Oven Roasted Vegetables are a staple food in my home. I prepare at least one batch of these every week, and always use whatever vegetables are in season. Great to toss into a salad, or a wrap with humus, or even the base for a delicious roasted vegetable soup.
Preparation: 10 minutes
Cooking time: 30 minutes
Ingredients:
- 2-3 green zucchinis
- 1-2 yellow zucchinis
- 1 each yellow, orange and red bell peppers
- 2 medium sweet potatoes
- 1 bunch asparagus
- 1 medium onion
- 8 cloves garlic
- olive oil
- herbs of your choice
Preheat oven to 350. This is the best temperature to preserve nutrients in the vegetables.
Cube all vegetables and place in a baking dish.
Drizzle with olive oil and sprinkle fresh or dried herbs of your choice. Toss to combine.
Roast in oven for about 30 minutes – until vegetables are cooked but slightly firm.
Eat as it, or cool completely. Place in sealed glass container and refrigerate until ready to use.
Change it up
You can use any vegetables you love. Here are a few more of my favorites:
- Eggplant
- Parsnips
- Turnip
- Pumpkin
- Acorn Squah
- Carrots
- Rutabaga
- medley of potatoes
Play around with herbs as well.
Herbs and spices to try:
- Herbes de Provence
- Corriander
- Tarragon
- Cumin
- Cinnamon
-
Chili
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