We were blessed with the abundant crop from our garden this year. So much so we can not keep up with eating them!
After roasting and freezing them, you can enjoy wonderful roasted vegetable way into the winter. I doubt very much that will happened with us. Most likely they will be gone by the end of the month.
In the recipe bellow I am not giving you amounts of veggies – it can be as flexible as you want it to be. Just a list of veggies you seen in the video above. To shorten the cooking time you might want to roast your veggies at 450°F instead of 400°F as I did. You must be careful however and pay close attention as some will brown and even burn quicker than the others. Of course for the best results you might want to roast each individual vegetable separately to have better control on how much you want them to be brow, crispy etc. I prefer roasting them all together at 400°F – saves time and still offers you an mouthwatering side dish.
Roasted Vegetables Made Easy
By September 12, 2013Published:
We were blessed with the abundant crop from our garden this year. So much so we can not keep up with eating them! After …
- Yellow Squash
- White Button Mushrooms
- Sweet Red Pepper
- Sweet Yellow Pepper
- Sweet Green Pepper
- Red Onion
- Yellow Onion
- Crimini Mushrooms
- Portabello Mushrooms
- Kosher Salt
- Black Pepper
- Oil You can use olive or vegetable, or the mix of two.
- Cut all the veggies, mushrooms and onion in to fairly large, about 1 inch pieces.
- Spread the veggies over a baking tray or cookie sheet lined with aluminum foil. Drizzle with oil making sure to drizzle your mushrooms more than other veggies. Season with Kosher Salt and black pepper.
- Bake at 400°F for 1 hour and 30 minutes, while checking them out every half an hour.
- Serve and enjoy.