MIXED ROASTED VEGETABLES
Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
- Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
- Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg
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Mahmoud Abd Elsalam
[email protected]I'm not a vegan, but I'm always looking for ways to incorporate more plant-based meals into my diet. This recipe is a great way to do that. The roasted vegetables are hearty and satisfying, and they make a great main course.
Madlisa 121
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the roasted vegetables, and they didn't even realize they were healthy!
Mario Arvizo
[email protected]I love that this recipe is customizable. I added some chopped rosemary and thyme to the vegetables before roasting, and it gave them a delicious herb flavor.
Ashiq Hussain
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the roasted vegetables can be served with a variety of main dishes.
saroj vihanga
[email protected]I'm always looking for healthy side dishes, and this one fits the bill. The roasted vegetables are packed with nutrients and they taste great too.
Bianca Leen
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, carrots, and bell peppers that were about to go bad, and this recipe saved them!
Brody Ray
[email protected]I followed the recipe exactly and the vegetables turned out mushy. I think I'll try roasting them at a higher temperature next time.
Sara Malatji
[email protected]The roasted vegetables were a bit too oily for my taste, but the flavor was still good. I'll try draining them on paper towels next time.
Nasar khann
[email protected]Great recipe! I've made it several times now and it's always a hit. The roasted vegetables are so versatile - I've served them as a side dish, in salads, and even as a pizza topping.
J Strizzy
[email protected]Absolutely loved this recipe! I substituted broccoli for the green beans and added a sprinkle of garlic powder. The veggies were cooked to perfection and had a wonderful flavor.
Abidali Abidali
[email protected]I'm not much of a cook, but this recipe was easy to follow and the results were delicious. My family loved it!
Anayat Ullah
[email protected]Loved how simple and straightforward the recipe was. The veggies turned out perfectly roasted and flavorful. Will definitely be making this again!