Friday, February 21, 2014

Oven Roasted Vegetables

A recipe has been passed around the internet today for Oven Roasted Vegetables.  The photo looked good.  The recipe sounded good.  So I decided to make it for supper tonight.

I changed a few things . . . surprise . . . !!!  And it was delicious!!  This recipe makes enough for at least six hearty diners.  I served it with roast beef and apple crisp for dessert.

Here goes . . .

1 bundle of asparagus, cut in half
1 small package of snow peas
2 medium yellow squash (which I couldn't find), cut in large chunks
1 zucchini (so I added a second zucchini), cut in large chunks
1 small package of baby carrots
1 package of grape or cherry tomatoes
1 small bag of baby red potatoes, cut into wedges
about 1/4 cup of extra virgin olive oil
2 tbsp of rosemary
1-1/2 tbsp of basil
steak seasoning (I used Mrs. Dash)
salt and pepper
1-1/2 tbsp garlic salt (I used a couple of garlic cloves well chopped)

Prepare the vegetables and place in a large bowl.  Drizzle olive oil over and then add seasonings.  Toss the vegetables so they are well coated with oil and seasonings.  Pour into a deep baking dish and cover with foil.  Bake for 1/2 hour at 450F.  Remove foil and cook for 15 minutes or until veggies are tender.

The original recipe is at

My favourites were the asparagus and tomatoes.  Hal loved the potatoes best.  Austin ate everything but the tomatoes.  Taylor particularly enjoyed the carrots and asparagus.

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