Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!
Yield
4-6 servings
Time
45-60 minutes
Tools
- knife
- bowl
- rubber spatula
- cookie sheet or large baking pan
Ingredients
- 3 cups mixed veggies, sliced or chopped, such as
– bell peppers
– broccoli
– cauliflower
– carrots
– chard stems
– fennel
– garlic
– leeks
– mushrooms
– onions
– zucchini - 2-3 T olive oil
- 1½ t coarse salt
- pepper
Directions
Preheat oven to 375.
Combine everything in the bowl, then transfer to cookie sheet. Bake for 30 minutes, stirring after 15.
Remove from oven and taste for doneness – the veggies should still be somewhat firm but not crunchy. Otherwise, roast another 10 to 20 minutes.
Notes
My favorite combination of roasted veggies is carrot, zucchini, fennel, red onion, and a bit of cauliflower leaf – see photo.
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