Super Easy Roast And Vegetables Recipes

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ROASTED VEGETABLES



Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

EASY ROASTED VEGETABLES



Easy Roasted Vegetables image

Make and share this Easy Roasted Vegetables recipe from Food.com.

Provided by Katzen

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 red pepper, chopped
1 yellow pepper, chopped
1 orange bell pepper, chopped
1 red onion, chopped
16 ounces button mushrooms, chopped or 16 ounces portabella mushrooms
1 bunch asparagus, chopped
2 zucchini, chopped
1 pint cherry tomatoes
1 (16 ounce) bottle salad dressing, such as sun dried tomato, Greek, basil, Parmesan

Steps:

  • Mix chopped vegetables and dressing in large bowl; allow to marinate for 2 hours, stirring to distribute dressing frequently. (Note - you can use whichever vegetables you like.).
  • Place in Hot Bags, Heavy foil, or Release Foil, in medium sized packets (make 4 packets).
  • Grill over medium BBQ or roast in oven at 350 for approximately 30 minutes, until tender-crisp.
  • Enjoy as they are, or use in pasta salads, sandwiches, or other recipes calling for grilled veggies.

Nutrition Facts : Calories 301, Fat 12.2, SaturatedFat 3.6, Cholesterol 65.1, Sodium 878.1, Carbohydrate 41.4, Fiber 7.6, Sugar 21.2, Protein 14.6

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