Okay, I mentioned that I would share this week about roasting vegetables. I just recently started doing this and now I can’t stop. I love the flavors and the textures it adds to any dish. This is a great way to make a colorful side dish and really spruce up a meal. Add roasted veggies to any meal.
Preheat oven to 425 degrees.
Pick any vegetables you like. Above I used zucchini, summer squash, onion, and tomatoes.
Cut into similar size pieces.
Place in a bowl. Drizzle just enough olive oil on them to cover but not dripping in oil.
Add any seasonings. This is where you can change it up and make them taste totally different each time. Fresh seasonings are incredible but the dried seasonings will work too. I used Basil, oregano and garlic.
Place aluminum foil or parchment paper on a cookie sheet for easy clean up.
Spread vegetables in a single layer.
Roast in the oven for approximately 20 minutes or until cooked to desired tenderness.
Roasting vegetables brings out the best flavors from them. My other favorite is to roast potatoes which is what I did last week with my grilled pork loin. Potatoes take a little more time (around 30-35 minutes) so make sure to plan for that. I chop my potatoes and place them in a Ziploc bag. Microwave for about 5 minutes to reduce the roasting time.