Vegetables, Roasted - Master Cookbook Recipe # 704
These roasted vegetables are the perfect way to bring out the natural sweetness of your garden harvest. Tossed in olive oil and your favorite herbs, this colorful medley makes a simple yet elegant side dish that complements any Southern meal.
This is recipe #704 in Tammy’s Master Cookbook.
Ingredients
- 1 Summer squash, cut into 1 1/2" pieces
- 1 Bell pepper, cut into 1” pieces
- 1 Red bell pepper, cut into 1” pieces
- 1 medium onion, cut into 1” pieces
- 1 medium zucchini, cut into 1” pieces
- 2 medium potatoes, cut into 1” pieces
- 4 Tbsp olive oil
- To taste: Salt, black pepper, and your favorite herb blend
- Optional: Grated Parmesan cheese for topping
Instructions
- Prep the Veggies: In a large bowl, combine the squash, bell peppers, onion, zucchini, and potatoes.
- Toss: Add the olive oil and toss thoroughly until all the vegetables are well coated.
- Arrange: Spread the vegetables out in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.
- Season: Generously sprinkle your favorite herb blend, salt, and pepper over the top.
- Bake: Bake uncovered at 400°F for 45 minutes, or until the vegetables are tender when pierced with a fork.
- Finish: If you'd like, sprinkle with grated Parmesan cheese right before serving for a little extra flavor.
Notes
Tammy’s Tips: The key to a great roast is making sure you don't crowd the pan; if the vegetables are too close together, they'll steam instead of getting those nice caramelized edges. Try to cut your potato pieces a little smaller than the squash so everything finishes cooking at the exact same time. For a real Southern twist, you can even use a little melted bacon grease in place of half the olive oil!
Nutrition Facts
Calories
464Fat
14 gSat. Fat
5 gCarbs
85 gFiber
4 gNet carbs
81 gSugar
62 gProtein
6 gSodium
315 mgCholesterol
13 mg