Cindy, here's the recipe you asked for
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| Wed, 06-25-2003 - 9:24pm |
Roasted Veggies (cooled veggies can be kept in the fridge up to 5 days)
1 each med. red and yellow bell pepper, cut into bite-sized pieces
1 lb. fresh asparagus, ends snapped, cut in thirds
1 each med. zucchini and yellow summer squash, halved lengthwise and sliced crosswise into 1" pieces
1 red onion, thinly sliced, separated into rings
1 cup baby carrots
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
Heat oven to 450 degrees. Put all ingredients in a large roasting pan; toss to mix and coat. Spread in a single layer.
Roast 30 minutes, stirring twice, until veggies are lightly browned and tender.
If there is a veggie listed that you don't like, don't use it. If there is one you like that isn't listed, use that instead. Any veggies are great this way, it seems to really bring out their flavor.
Enjoy!
Jan

recipe. HUGS, cin.
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