Oven Roasted Vegetables South Beach Recipes

ROASTED SUMMER VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
• Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
• Note: This recipe was doubled for this episode.

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

OVEN-ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
• Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.

OVEN ROASTED VEGETABLES (SOUTH BEACH)

Steps:

• Preheat oven to 450 degrees.
• Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
• Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
• Spread in a single layer.
• Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

OVEN ROASTED VEGETABLES- SOUTH BEACH PHASE 1

Steps:

• Heat oven to 450*F. Cut vegetables into bite size pieces. Place all vegetables in a large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, toss well to coat. Spread evenly in a single layer. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
• Serves 4

OVEN-ROASTED VEGETABLES

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F.
• While the oven is preheating, prepare all the vegetables by cutting into bite-sized pieces.
• Then, place the zucchini, squash, bell peppers, asparagus, and red onion in a large roasting pan, and toss with the olive oil, salt, and black pepper.
• Spread vegetables in a single layer in the pan.
• Roast in the oven for 30 minutes, stirring occasionally until the vegetables are lightly browned and tender.
• Serve as a side to your choice of protein and enjoy. Source The South Beach Diet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss by Arthur S. Agatston M.D. (Ballantine Books) Copyright 2003 by Arthur S. Agatston M.D. Reprinted with express written permission.