Oven Roasted Herbed Vegetable Rounds Recipes

OVEN-ROASTED HERBED VEGETABLE ROUNDS

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.

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

OVEN ROASTED HERBED VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut all vegetables and place in 13x9 baking pan.
• In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables.
• Mix the oil mixture with vegetables to coat.
• Cover dish with foil and back for 30 minutes.
• Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.

OVEN-ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
• Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.