Roasted Bell Peppers Broccoli And Squash Recipes

ROASTED VEGETABLES

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.

ROASTED BELL PEPPERS, BROCCOLI AND SQUASH

Steps:

• Preheat oven to 400 degrees. Cut the vegetables into bite-size pieces. Cover a large baking sheet with foil and spread the vegetables out in a single layer. Drizzle generously with olive oil and sprinkle sea salt and freshly ground pepper over the top. Toss gently with your hands to coat. Spread out again and place in the oven. Bake at 400 degrees for 35-45 minutes. Take them out of the oven before any of the squash becomes too soft, I really like it when it still has a bit of crunch. Toss gently with tongs and serve warm. Enjoy!

BROCCOLI WITH ROASTED RED PEPPERS

Steps:

• Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.

ROASTED BROCCOLI WITH SQUASH AND PEPPERS

Steps:

• Preheat oven to 425 F.
• On a foil lined baking dish with sides, pour the olive oil. Dump all the veggies except the tomatoes on the tray and mix, using your hands, until well coated with the oil.
• Sprinkle a bit of salt over the top, and the Italian Seasoning, too. Mix again using your hands until well coated. Spread veggies out and put in the oven for 30 minutes, stirring occasionally.
• Remove from the oven, and add the cherry tomatoes. Roast another 10 minutes, then remove from oven.
• I like this cold wrapped in a tortilla with hummus, or hot as a side dish to fish/etc.
• Serves 2, about 1 cup each.

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.