Oven Roasted Mixed Vegetables
(14)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
4 med-large zucchini6 small yellow summer squash1 lb. fresh whole mushrooms12 oz. bag of petite carrots1 large green pepper1 large red pepper1 tsp. garlic powder or granulated garlic1 tsp. onion powder1 tsp. rosemary1 tsp. thyme1 tsp. seasoned salt1/4 cup olive oil
Directions
Preheat oven to 450.

In a large roasting pan put in:

whole mushrooms
pour in bag of carrots
cut up zucchini, yellow squash, red and green peppers into fairly good size chunks.

Sprinkle over garlic powder, onion powder, rosemary, thyme, seasoned salt. Toss to distribute spices then pour over olive oil.

Cook uncovered for 40 minutes, stirring every 10 minutes or so. Veggies should be cooked but not mushy!

Makes 12 one cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LANC92.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 93.9
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.0 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.7 g

Member Reviews
  • HSMOM2FOUR
     We make this several times each week... even the kids love it! We prefer to leave it in the oven a full hour instead of 40 minutes -- it gets a little browner/more roasted flavor and the crispy edges are marvelous!! Also try cauliflower, parmesan cheese, and/or mexican spices in there! YUM!! - 2/5/11
  • LTHRASH4
     Browned 1-1/2 lbs of ground beef and mixed in after veggies was nearly done. Served over brown rice. I think that I should have cooked 1/4 cup of onion with ground beef. Maybe add one clove of garlic. Husband said to half the amount of squash. - 11/19/12
  • ELLEDANI
     Made a couple substitutions just based on what we had on hand, but used the same method and turned out great. - 2/29/12
  • LSHEFFIELD1
     love it, we have a slightly different version that we do at home and it is sooooooo yummy. love me some roast vegetables - 6/9/11
  • JEN6756
     AWESOME!!! What a wonderful way to get in some delicious veggies! I cut the recipe in half, just to try it, and I will definitely make it again soon! It is definitely company worthy! Easy to make but people will think it took you much more effort! - 6/6/11
  • APRILBTRFLY
     Fixed this for Mother's Day and it was big hit! Will be eating this again soon. - 5/8/11
  • CAROLJ35
     This was wonderful. I used the whole little red, yellow and orange peppers -loved them. Next time I will add a can of pineapple chunks. 400 degrees for about an hour made them nicely browned. (I had large pan of veggies.) - 4/28/11
  • BAILEYS7OF9
     GREAT! Brought it for Easter Dinner and it was a huge hit! - 4/25/11
  • GRAMAVEGIE
     I want to use this for Easter dinner with baked tempeh which cooks at 350 for 20 minutes. Can this be par-baked the day ahead to shorten oven time on Easter? Any other suggestions? Thanks. - 4/18/11
  • SEASTAR68
     I tried this on my son that is a vegetarian, he loved it. I will do this for a side dish on Thanksgiving. I used garlic salt and fresh basil as someone had suggested. I just love the flavors of roasted vegetables. Oh yeah, I added chunks of celery, tasted great! Thanks. - 11/20/10
  • REEDSKI
     I made this last night with sweet potatoes added. I never liked sweet potatoes until I read how healthy they are. I started with sweet potato fries but make your own the processed store bought bags in the freezer section don't sound "real" to me. Adding sweet potatoes to this would be great. - 11/11/10
  • MEPIFRO
     very good! I just made a smaller batch, using new potatoes, yellow squash, carrots, onions, green and red peppers and mushrooms, and seasoning with rosemary and oregano from the garden. Yum! - 6/27/10
  • CHARLOTTEPI
     This was just what I was looking for. - 5/10/10
  • CD5819721
     Really good. A great way to get in your vegetables. - 10/22/09
  • DIVAGURL
     Im trying this tonight adding potatoes, will use the leftovers as a base for soup tomorrow. - 9/30/09
  • ORLIBERTY
     I used ruby reds that are smaller, and I used garlic pepper herbs instead of plain garlic and it was outstanding! The cooking temp and timing suggested here worked perfectly. Loved it! - 1/14/09
  • CD3788006
     This is awesome! I added 2 sweet potatoes and did not have any peppers. There will be no problem getting these ate! Thanks for sharing! - 11/11/08
  • TOUDLES
     Yummmm, I always have 2 servings & why not this is guilt free goodies. Leftovers-- add broth and it's a great start to soup. - 10/19/08
  • CALICOGOBYE
     Great way to serve fresh, summer produce. I substituted eggplant for the carrots and used garlic salt and fresh basil for seasoning. Spraying the pan with oil kept the vegetables from sticking. Oven at 400 degrees seemed about right. Will make this one frequently this summer. - 8/14/08



© 2024 SparkPeople, Inc. - Terms - Privacy