I know this seems like a basic question but I'm not sure how to roast veggies. I got an eggplant, zucchini, squash, onion and green pepper. How much oil do I use, dish or baking sheet, and how long do I cook them and at what temp? Thanks in advance.
You may get a number of different suggestions, but here's how I roast my veggies:
1) Preheat oven to 425
2) Dump veggies into casserole dish. I often use frozen veggies (brussel sprouts, mixed broccoli,cauliflower blends) as well as fresh (chunked zucchini, red onion, yellow squash, broccoli, sugar snap peas)
3) Drizzle with olive oil and toss with spices (we mostly use Montreal seasoning blend or Greek seasoning)
4) Roast for 30 minutes, stir and sometimes I roast it a bit more if it looks like it could use it. I like my veggies to be slightly browned around the edges.
Thank you again. I'm glad you mentioned you could use frozen veggies, I have some frozen brussel sprouts that I've been trying to use up. They are in the oven as I type this and I can't wait to have them over some WW pasta that I'm trying for the fist time.
I mostly roast frozen veggies but I do roast fresh as well if I have them.
What I do is to put the veggies in a plastic bag & add in a tablespoon or two of olive oil. Seal the bag & mix/shake up the bag to coat all the veggies. I find that I use far less oil doing it this way. It just seems to coat better using this method.
I didn't know how to roast veggies, either, until I found this board!
You may get a number of different suggestions, but here's how I roast my veggies:
1) Preheat oven to 425
2) Dump veggies into casserole dish. I often use frozen veggies (brussel sprouts, mixed broccoli,cauliflower blends) as well as fresh (chunked zucchini, red onion, yellow squash, broccoli, sugar snap peas)
3) Drizzle with olive oil and toss with spices (we mostly use Montreal seasoning blend or Greek seasoning)
4) Roast for 30 minutes, stir and sometimes I roast it a bit more if it looks like it could use it. I like my veggies to be slightly browned around the edges.
That's it, simple and delicious.
I mostly roast frozen veggies but I do roast fresh as well if I have them.
What I do is to put the veggies in a plastic bag & add in a tablespoon or two of olive oil. Seal the bag & mix/shake up the bag to coat all the veggies. I find that I use far less oil doing it this way. It just seems to coat better using this method.
Doreen
Doreen
I love the bag idea!