Roasted Vegetables
Golden caramelized vegetables emerge from the oven with their edges slightly crispy and centers perfectly tender. This colorful medley transforms humble garden favorites into something extraordinary, making it my go-to when I want a vibrant, wholesome centerpiece for any meal.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6 servings
Ingredients
- canola cooking spray
- 1 pintcherry tomatoes
- 8 ouncesmushrooms (cleaned - whole, sliced, or quartered)
- 1 medium zucchini (sliced)
- 1 medium yellow squash (sliced)
- 1 medium red onion (cut into wedges)
- 1 red or yellow bell pepper (cut into slices)
- 1 tablespoonchopped herbs of your choice (I like using thyme -- optional)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 425 F. Spray a baking sheet or pan with canola cooking spray.
- 2
Place your vegetables, in groups, on the pan - do not toss them together.
- 3
Sprinkle the vegetables with salt, pepper, and herbs.
- 4
Spray the vegetables lightly with cooking spray, and toss to coat, keeping the vegetable in their groups.
- 5
Roast the vegetables for 20 to until charred and cooked to your desired doneness. Remove cooked vegetables to a plate as they become done.
Chef's Notes
If any vegetables become dry, toss them to pick up the juices from the pan. Feel free to add in other MM-green vegetables - like asparagus or eggplant.