My Friend Malkas Magnificent Roasted Veggies Recipes

ROASTED VEGETABLES

Roasted Vegetables image

The easiest, simplest, and BEST way to roast vegetables - perfectly tender and packed with so much flavor!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste

Steps:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.

MOROCCAN ROASTED VEGETABLES

Moroccan Roasted Vegetables image

Delicious spicy roasted veggies! The many spices are very visible in this dish. The chickpeas are a nice addition, and harden a bit after being roasted which is a nice addition to the overall texture of this dish.

Provided by LUv 2 BaKE

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, cut in 1/4-inch slices
1 medium zucchini, cut in 1/4-inch thick semi-circles
1 small eggplant, peeled, cut in 1/2-inch thick semi-circles
1 large sweet potato, peeled, cut in 1/4-inch semi-circles
1 large red pepper, sliced in 1/4-inch strips
2 medium tomatoes, fresh, chopped
15 ounces chickpeas, drained and rinsed
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon cayenne

Steps:

Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
Bake at 400F for 20 minutes.
Remove from oven, stir well and bake for another 20 minutes.
Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

Nutrition Facts : Calories 305.9, Fat 9.2, SaturatedFat 1.3, Sodium 352, Carbohydrate 51.2, Fiber 14, Sugar 10.2, Protein 9.6

BEST ITALIAN ROASTED VEGETABLES

Best Italian Roasted Vegetables image

Yield 6

Number Of Ingredients 10

Ingredients

6 red potatoes (diced)
2 carrots (sliced)
1 yellow summer squash (sliced)
1 zucchini (sliced)
1/2 cup fresh sliced mushrooms
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425 degrees F.
Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
Drizzle with olive oil and toss gently.
Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
Bake for 40 minutes, flipping halfway through.

Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg

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