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Recipes - Roasted Vegetables

Recipe Name

Roasted Vegetables

Submitted by

Melissa

Recipe Description

vegetables

Quantity	6	Quantity Unit	1	Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



2 1/8	large	summer
2 1/8	large	zucchini
2 1/8	cups	Asparagus
2 1/8	medium (2-1/2" dia)	Onion, chopped
2 1/8	clove	garlic minced
1	cup cherry tomatoes	Tomatoes
2	tablespoons	olive oil

Steps

Sequence	Step

1	1. Preheat oven to 450°F. 2. Break off ends of asparagus then cut spears in 2-inch pieces. 3. Slice zucchini and yellow squash into ½” slices then cut slices in half. 4. Peel red onions then cut into quarters, keeping root end intact. 5. Peel garlic cloves. 6. Combine vegetables in large roasting pan or rimmed cookie sheet lined with foil. 7. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and freshly ground black pepper, and toss to coat thoroughly. 8. Place roasting pan in oven. Roast until vegetables are just tender and slightly browned, about 30 minutes, stirring once or twice during roasting.

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