Oven Roasted Vegetables With Rosemarybay Leaves And Garlic Recipes

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OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES



Oven Tri-Tip With Rosemary-Garlic Vegetables image

Love roasted veggies with rosemary and garlic, so what could be better with tri-tip. Recipe comes from Fox Brook Winery, good served with Cabernet Sauvignon Wine.

Provided by Barb G.

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs tri-tip roast
1 -2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
12 red potatoes, halved
2 yellow bell peppers or 2 green bell peppers, each cut into 8 wedges
2 sweet onions, cut into 1 inch wedges

Steps:

  • Combine rosemary, garlic, salt and pepper to form a paste.
  • Spread half of herb paste evenly over roast.
  • Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
  • Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
  • Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
  • Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES



The Easiest (and Best) Oven Roasted Vegetables image

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!

Provided by Chris from Kansas

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

1 (1 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 1/2 lbs fresh mixed vegetables (I typically use a combination of sliced zucchini, asparagus, red bell peppers, whole mushrooms, and)
1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil

Steps:

  • Preheat oven to 450.
  • In large plastic bag or bowl, add all ingredients.
  • Close bag and shake or toss in a bowl until vegetables are evenly coated.
  • Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
  • Bake, stirring once, 20 minutes or until vegetables are tender.

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC



Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic image

Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb salad potatoes, cut into 2-inch chunks
1 lb butternut squash, seeded and cut into wedges
6 small red onions, quartered
4 tablespoons extra virgin olive oil
8 cloves garlic, unpeeled
2 red romano bell peppers, seeded and cut into chunks (long ones)
4 sprigs rosemary
4 sprigs bay leaves
sea salt

Steps:

  • Preheat oven to 200*C 425*F.
  • Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
  • Drain, then put ina large baking tin.
  • Add the squash, onions and 2 TBs of the oil.
  • Toss to coat, then roast in the oven for 10 minutes.
  • Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
  • Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
  • Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
  • Train the remaining oil over the top, then serve.

ROASTED ROOT VEGETABLES WITH ROSEMARY



Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories     Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
  • Spray 2 heavy large baking sheets with nonstick spray.
  • Combine all remaining ingredients except garlic in very large bowl; toss to coat.
  • Season generously with salt and pepper.
  • Divide vegetable mixture between prepared sheets.
  • Place 1 sheet on each oven rack.
  • Roast 30 minutes, stirring occasionally.
  • Reverse positions of baking sheets.
  • Add 5 garlic cloves to each baking sheet.
  • Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
  • (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
  • Makes 8 servings.

OVEN ROASTED VEGETABLES (SOUTH BEACH)



Oven Roasted Vegetables (South Beach) image

Make and share this Oven Roasted Vegetables (South Beach) recipe from Food.com.

Provided by dojemi

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium yellow bell pepper
1 lb fresh asparagus
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 450 degrees.
  • Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
  • Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
  • Spread in a single layer.
  • Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.

ROASTED FRENCH VEGETABLES IN HOT BALSAMIC AND OLIVE OIL DRESSING



Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing image

A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in season, such as Courgettes; It freezes very well and is used in numerous recipes of mine, such as Vegetarian Lasagne, Vegetarian Shepherds Pie, Pasta Bakes, Hot Vegetable Salad and also a great recipe which I will post, called French Roast Chicken & Vegetables in Wine! Great ALL year around, the only proviso is what vegetables you have in season.......however, the Fennel Bulb & Capers really adds that oooh la la!!!

Provided by French Tart

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 red peppers, seeds removed and quartered
6 garlic cloves, peeled and halved
4 onions, peeled and quartered
1 fennel bulb, cut into wedges
2 aubergines, cut into chunky cubes
6 tomatoes, quartered
1 tablespoon capers
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt
black pepper

Steps:

  • Pre-heat oven to 250°C or 475°F.
  • You need a very strong and rigid roasting tin, one that will not bend in high heat.
  • Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly.
  • Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper.
  • Add the capers.
  • Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.
  • Roast them in a pre-heated HOT oven for about 30-45 minutes or until they are all charred at the edges, are soft but NOT too mushy - they should still hold their shape!
  • Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!
  • They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.
  • P.S. Keep the fennel bulb fronds of greenery as a lovely garnish.

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)



Briami (Greek Oven-Roasted Vegetables) image

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Provided by evelynathens

Categories     One Dish Meal

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Steps:

  • Preheat oven to 420 degrees F.
  • Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
  • Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
  • It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
  • Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
  • This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
  • Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8

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