Oven Roasted Vegetables With Fresh Herbs Recipes

OVEN ROASTED VEGETABLES WITH FRESH HERBS

Steps:

• Preheat your oven to 450 degrees.
• Dice all your vegetables to a reasonable size, I like mine somewhere between 1/2 - 3/4 inch. The smaller they are the quicker they'll cook.
• Toss in a bowl with olive oil, salt, pepper, and herbs.
• Put into a large oiled baking dish and spread evenly.
• Put in the oven and check every 15 minutes or so. I usually turn them over 1 or 2 times during the cooking.
• Cook until fork tender and they have a touch of char, about 45 - 50 minutes. Times can vary depending on your oven and how large or small you diced the vegetables.
• Remove from the oven and serve! They will be pretty hot when you pull them from the oven but cool down pretty quickly once on plates.

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

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 HERBED VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut all vegetables and place in 13x9 baking pan.
• In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables.
• Mix the oil mixture with vegetables to coat.
• Cover dish with foil and back for 30 minutes.
• Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.

ROASTED MIXED VEGETABLES

Steps:

• Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
• Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
• While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
• Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

OVEN-ROASTED VEGETABLES WITH FRESH HERBS

Steps:

• Combine parsley, cilantro, basil and garlic in small bowl; set aside.
• Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
• Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.

HERB ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.