I love roasted vegetables because they are so easy. Simply slice, brush with olive oil, season and roast until tender. In fact, it’s difficult to give an exact recipe for roasted vegetables, because the idea is to use up whatever sturdy veggies you happen to have in the fridge.
Some of the vegetables that work for roasting: zucchini, carrots, asparagus, brussels sprouts (halved), cauliflower florets, broccoli, bell peppers and onions. Here’s an easy formula for roasted vegetables: For 4 people, use 2 lb. veggies, 2 tablespoons olive oil and 1 teaspoon kosher salt. The rest is up to you – for example, you can add fresh or dried herbs (oregano is wonderful), and sprinkle the vegetables with Parmesan for the last ten minutes of roasting.
- 2 medium carrots (6 oz)
- 2 medium zucchini (14 oz)
- 1 large bell pepper (6 oz)
- 1 medium red onion (6 oz)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano (or rosemary)
- Preheat oven to 425 degrees F. Line a large baking sheet with foil.
- Peel the carrots. Cut them in half crosswise, then cut each half into four thick strips.
- Cut the zucchini in half crosswise, then cut each half into four thick strips.
- Remove the top of the bell pepper, remove the core, and cut into 4 chunks, removing the ribs.
- Quarter the onion, then cut each quarter into two sections.
- Place the vegetables on the baking sheet. Drizzle with the olive oil. Use your hands to coat the veggies with the olive oil. Sprinkle with the salt and seasonings.
- Roast the vegetables for 20 minutes. Gently stir, and keep roasting 10-15 more minutes, until browned and tender.