GOOD SPICES FOR ROASTED VEGETABLES RECIPES

SPICY ROASTED VEGETABLES RECIPE | ALLRECIPES

Spicy Roasted Vegetables Recipe | Allrecipes image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1?? tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, CarbohydrateContent 5.8 g, FatContent 3.3 g, FiberContent 2.6 g, ProteinContent 1.4 g, SaturatedFatContent 0.5 g, SodiumContent 203.5 mg, SugarContent 2.4 g

HERB ROASTED VEGETABLES RECIPE - FOOD.COM

Herb Roasted Vegetables Recipe - Food.com 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).

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

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, FatContent 9.4, SaturatedFatContent 2.3, CholesterolContent 7.4, SodiumContent 289, CarbohydrateContent 32.8, FiberContent 4.5, SugarContent 5.3, ProteinContent 7.1

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