Oven Roasted Herbed Vegetable Rounds Recipes

OVEN-ROASTED HERBED VEGETABLE ROUNDS

Oven-roasted Herbed Vegetable Rounds image

Roasting brings out the natural sweetness of the vegetables. Try substituting in red potatoes, turnips or rutabagas for a delicious change. Recipe comes from Weight Watchers, points 1.

Provided by Barb G.

Categories Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

olive oil flavored cooking spray
1 medium zucchini, sliced into 1/8 inch thick slices
1 medium yellow squash, sliced into 1/8 inch thick slices
2 small sweet potatoes, peeled and sliced into 1/8 inch thick slices
2 large carrots, peeled and sliced into 1/8 inch thick slices
1 teaspoon kosher salt, to taste
1 teaspoon fresh oregano, to taste

Steps:

Preheat oven to 200 degrees; coat 2 large baking sheets with cooking spray.
Place zucchini and yellow squash in a single layer on baking sheet;Place potato, carrots on other baking sheet in a single layer; coat vegetables with cooking spray and season tops of vegetables with salt and oregano; NOTE use a mandolin to evenly slice vegetable if you have one.
Roast for 1 hour then rotate trays, roast for 1 1/2 to 2 hours total, or until vegetables are crisp and dry.
NOTE; to keep vegetables crisp, store in an airtight container or zip-lock bag for 3 days, to re-crisp already cooked veggie's that have gone soft, cook on a baking sheet for 10 minutes at 250 degrees.

Nutrition Facts : Calories 87.7, Fat 0.3, SaturatedFat 0.1, Sodium 506.5, Carbohydrate 20.1, Fiber 4.2, Sugar 6.1, Protein 2.6

HERB-ROASTED VEGETABLES

Herb-Roasted Vegetables image

Make and share this Herb-Roasted Vegetables recipe from Food.com.

Provided by momstar

Categories Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (24 ounce) package california-blend frozen vegetables
3 -4 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Place vegetables in a single layer in an ungreased cookie sheet.
Combine the remaining ingredients: drizzle over vegetables and toss to coat.
Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
Note: I usually end up cooking for a bit longer to suit or tastes.

HERB ROASTED VEGETABLES

Herb Roasted Vegetables image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

Preheat oven to 450 degrees Fahrenheit.
Line a 9x13-inch baking dish with foil.
In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
Toss with a slotted spoon until all vegetables are well coated.
Place seasoned vegetables in the foil-lined baking dish.
Roast in the preheated oven for 30 minutes.
Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

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