Roasted Vegetable Platter
A
Peppers
Mushrooms
Onion
Olives
Tomatoes
Zucchini
Summer Squash
Fennel
Egg Plant
Asparagus
Green Beans
B
Cauliflower
Broccoli
Brussel Sprouts
Tomatoes
Onions
C
Carrots
Potatoes
Winter Squash
Beets
1
Cut vegetables to desired size. Place in bowl and toss with olive oil, salt and pepper. Carrots, potatoes and beets should be no larger than 3/4" pieces.
2
Roast vegetables in column A at 400 degrees for approximately 10-20 minutes.
3
Roast vegetables in column B at 400 degrees for approximately 15-25 minutes.
4
Roast vegetables in column C at 400 degrees for approximately 40-60 minutes.
Ingredients
A
Peppers
Mushrooms
Onion
Olives
Tomatoes
Zucchini
Summer Squash
Fennel
Egg Plant
Asparagus
Green Beans
B
Cauliflower
Broccoli
Brussel Sprouts
Tomatoes
Onions
C
Carrots
Potatoes
Winter Squash
Beets
Directions
1
Cut vegetables to desired size. Place in bowl and toss with olive oil, salt and pepper. Carrots, potatoes and beets should be no larger than 3/4" pieces.
2
Roast vegetables in column A at 400 degrees for approximately 10-20 minutes.
3
Roast vegetables in column B at 400 degrees for approximately 15-25 minutes.
4
Roast vegetables in column C at 400 degrees for approximately 40-60 minutes.
