Roasted VegetablesSubmitted by: JAY-NINE2
IntroductionGreat for a family gathering.
Great for a family gathering.
1 Large Onion sliced
2 cups Mushrooms halved
3 cups zucchini sliced lengthwise & halved
3 cups winter squash diced large
24 spears asparagus
2 medium red bell peppers
3 medium Chinese eggplants sliced lengthwise and halved (approx. 2 cups)
1/2 cup Canola oil
2 tsp. fresh garlic
2 tbsp. lemon juice
This recipe does not include salt.
I use buttercup squash because it holds it's shape and has a creamy taste.
Mix Oil, garlic and lemon juice
In a large bowl with an air tight lid, mix everything gently. Put on the lid securely. Rest bowl in refrigerator for 1-2 hours turning upside down one or twice.
Wrap veggies in aluminum foil and cook on the top shelf of a BBQ or in a 350 F oven for 25-35 minutes.
Serving Size: makes 12 one cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JAY-NINE2.