Tuesday, February 17, 2015

Oven Roasted Winter Vegetables

Is it still Winter or is Spring already here? The Sun is playing hide-and-seek every other day. Past weekend was pretty warm here in Northern California and the forecast says so for the next few days. Nevertheless, if it is still cold in where you live or just so, you could make these easy oven roasted winter vegetables. It is a versatile dish which can be a side for rice or quinoa or can easily be converted as a main course with just a cup of yogurt.
Serves - 4
Carrots, medium - 3
Butternut squash - 1/3 of a medium sized one
Red Potato - 1
Sweet Potato - 1
Red bell pepper - 1
Green bell pepper - 1
Eggplant - 1/2 of a large one
Zucchini - 1
Garlic, crushed - 3 cloves
Extra Virgin Olive oil - 3-4 Tbsp
Salt - 3/4 tsp
Black Pepper, freshly ground - 1/2 tsp
Dried Italian seasoning - 1 tsp
Rosemary, fresh - 1 Tbsp
Preheat the oven to 425 F. Line a baking sheet with foil and grease with a little oil. Cut the vegetables, carrots, potato, sweet potato, eggplant, butternut squash into half an inch cubes roughly. Cut the bell peppers into half and inch discs and the zucchini into half moons. Place the cut vegetables in a mixing bowl and add the other ingredients. Mix well with your fingers to coat the seasoning all over the vegetables. Spread in the baking sheet in a single layer and bake for 30 minutes in the preheated oven, tossing the vegetables once midway. Serve hot as a side or a snack.
Notes: I used about 7 cups of raw cut vegetables.


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