Colourful Roasted Veggies
This recipe of seasoned, crunchy veggies will fill your home with the savory aroma of spices! Feel free to use a variety of veggies according to your taste preference or what you have on hand.
Tip: Be sure to cut your vegetables into similar sized pieces so that they cook at the same time. For example, you may have to cut your potatoes into smaller pieces and use larger slices of red peppers.
Prep time: 15 minutes
Cook time: 40-50 minutes
4 cups tri-coloured potatoes, cleaned and cut into quarters
1 cup cauliflower, chopped
1 red pepper, sliced into chunks
1 zucchini, cut into spears
1 cup mushrooms, whole
¼ small red onion, sliced
2 cloves garlic, minced
¼ cup olive oil
1 tsp rosemary (dry)
1 tsp thyme (dry)
salt and pepper to taste
- Pre-heat oven to 425 F.
- Cut and clean veggies and put into a large mixing bowl.
- Coat veggies with olive oil; add fresh garlic, rosemary, thyme, salt and pepper. Toss vegetables to coat uniformly with oil and spices.
- Line cooking sheet with aluminum foil and spread veggies evenly.
- Roast your seasoned vegetables in the oven for 40-50 minutes; turning once halfway through cooking.