Monday, May 25, 2009

Oven-roasted veggies ...

Roasted vegetables, with heart-healthy olive oil, make an ideal accompaniment to low fat chicken. Tom grilled the chicken and I roasted two big pans of vegetables. This simple cooking method helps preserve the natural nutrients of the veggies. It also gives them an attractive color that's not unlike the beautiful appearance of traditional grilled vegetables. The veggies were fantastic!
Roasted Vegetables
3 zucchini, sliced
1 small bag peeled baby carrots
2 red onions, sliced
1 red bell pepper, cut up
1 green pepper, cut up
1 orange bell pepper, cut up
Fresh mushrooms
12 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons fresh lemon juice
salt and pepper to taste
1. In a large bowl mix the zucchini, carrots, onions, peppers and mushrooms with the oil, rosemary, thyme, oregano, garlic, lemon juice, salt and pepper.
2. Preheat oven to 400 degrees
3. Roast the vegetables, uncovered, for 20 minutes, or until the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 300 degrees and continue cooking until vegetables are tender, turning every 20 minutes. I added the mushrooms last. The carrots take the longest.
Optional: Sprinkle a little grated Parmesan on the roasted veggies!


  1. I love roasted veggies and these look fantastic.

    One of my favorites is roasted Asparagus, I was really bummed to learn that Harris Teeter had them on sale for a dollar a bundle over the weekend and I missed it!

  2. Yum yum! BTW, thanks for introducing me to Joy the Baker, listed on your blogs you follow list - she's fantastic. I'll have to try the chowmein haystack idea soon, too!