Roasted Seasonal Veggies
- Preparation time: 10 minutes
- Roasting time: 30 minutes
- Total time: 40 minutes
Ingredients
Sheet Pan and Olive Oil:
- 1 large sheet pan (the bigger the better)
- 1 to 2 tablespoons olive oil for baking sheet
Marinade:
- ¼ cup olive oil
- 2 to 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon dried basil
- ½ teaspoon dried thyme
Seasonal Veggies of Choice (See Comment Below):
- ½ of a small head of broccoli florets, separated into florets
- ½ of a small head of cauliflower, separated into florets
- 1 shallot, thinly sliced
- ¼ of a red, yellow or orange pepper, chopped
- 4 mushrooms, sliced
- ¼ small eggplant, peeled and cubed
- ½ small zucchini or yellow squash, sliced into rounds
- 2 small red or Yukon potatoes, sliced into thin rounds
Olive Oil For Drizzling:
Fresh Lemon Juice:
- Juice from ½ of a fresh squeezed lemon
Optional Parmesan Cheese Topping:
- ½ cup grated Parmesan cheese
Ingredients
(serves 4)
Section
Instructions
-
Position oven rack in lower third of oven.
- Preheat oven to 425°.
- Spread 1 tablespoon olive oil over the bottom of a large sheet pan; set aside. You can also use a 13-inch cast iron skillet.
- In a large bowl whisk the marinade ingredients.
- Prepare veggies and add to the bowl.
- Toss to coat.
- Spread the veggies onto the prepared sheet pan in a single layer.
- Drizzle with olive oil.
- Roast for 30 minutes, tossing once midway through the baking time. Veggies are ready when they are tender and nicely crisped and browned.
- Remove from oven.
- Drizzle fresh lemon juice over the roasted veggies.
- Remove to serving dish.
- Sprinkle with optional Parmesan cheese and serve as a side dish or make it a meal by serving over pasta of your choice.
Comments
Get Creative!!! Mix it up by choosing fresh complimentary seasonal vegetables that will roast nicely.