29 March, 2016
Oven Roasted Vegetables
Oven roasted vegetables are a great, healthy way to add vegetables to any meal. The different combinations are limitless. My only suggestions is to place vegetables with the same cooking time together on the tray.
The zucchini finished in 15 minutes. They could have stayed in the oven the whole time but they would have been mussy. The onions and carrots took about 30 minutes. Because of this I place the veggies on separate trays so that I can remove the zucchini when it is done to my families likeness.
One main thing to remember is that veggies shrink. You can see form the raw veggies in the first picture and the picture below that they really shrink. So make sure to pack the tray full, or maybe use to trays!
What You Need:
2 Medium Sliced Zucchini
1 Medium Red Onion
3 Cups Carrots
4 Tablespoons Olive Oil
Salt and Pepper or Seasoning Salt
What To Do:
Preheat the oven to 350 degrees. Toss the vegetables in the olive oil and spread them out evenly on a lined cookie sheet and sprinkle with salt and pepper. Roast in the oven for about 30 minutes.