Wednesday, August 3, 2011

Awesome-Tasting Food!

This has been one of my favorite veggie recipes and we only discovered it last fall. 
It is sooooooo good!  Hope you like it.
Oh, and yes, I did put ALL the ingredients this time. Sorry about that. :)

Roasted Harvest Vegetables

Serves: 9    Prep: 20 min.    Bake: 30 min.
  • 8 small red potatoes, quartered
  • 2 small onions, quartered
  • 1 medium zucchini, halved and sliced
  • 1 medium yellow summer squash, halved and sliced
  • 1/2 pound fresh baby carrots
  • 1 cup fresh cauliflowerets
  • 1 cup fresh broccoli florets
  • 1/4 cup olive oil
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. 

Enjoy cooking!


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