Roasted Veggies

roasted veggies

[photo: unknown]

I like these roasted veggies a lot. The ingredients are never the same each time – it’s easy to mix and match any combination you like, especially if you are using veggies that are in season at the farmer’s market, or if you’re trying to use up some leftover veggies from earlier in the week.

Roasted Veggies
Serves:       10-12        Preheat Oven Temp:    400

Ingredients List
2 red, green, and/or yellow bell peppers
1 red or white onion
1 butternut or zucchini squash
1 lb. Brussels sprouts
2 tomatoes
1/2 lb. small whole button mushrooms
1/2 lb. baby carrots
6 asparagus stalks
1/2 lb. broccoli crowns
6 baby leeks
4 courgettes, assorted colors
1 aubergine
6 cloves of garlic
1 Tb. coriander seeds
fresh rosemary and thyme sprigs
salt and pepper
olive oil


1 Clean and seed the peppers and cut them into several large pieces. Cut the onion into wedges.
2 Cut the squash in half and scoop out the seeds, then cut the squash into large chunks.
3 Clean the Brussels sprouts, tomatoes, mushrooms, and carrots, and cut them into chunks along with leeks and aubergine and other veggies as desired. Basically, make sure that all the veggies you choose to use are all cut into nice pieces. Toss them to mix the assortment and put them in a preheated roasting tray.
4 Crush the garlic cloves and coriander seed in a pestle and mortar and spread them over the veggies along with a good amount of salt and pepper. The rosemary and thyme can be chopped up a little and tossed in there as well.
5 Drizzle the olive oil over everything and toss it to coat. Roast uncovered for 45-50 minutes.
6 Veggies will be done when they are soft and tender, and a bit browned.


One response to “Roasted Veggies

  1. Pingback: Grilled Rosemary Chicken | Everyday Family Favorites·

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