ROASTED VEGETABLES SEASONINGS RECIPES

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ROASTED VEGETABLES | ALLRECIPES



Roasted Vegetables | Allrecipes image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories     Vegetable Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 10

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, CarbohydrateContent 20 g, FatContent 4.7 g, FiberContent 3.1 g, ProteinContent 2 g, SaturatedFatContent 0.7 g, SodiumContent 26 mg, SugarContent 3.8 g

ORZO WITH ROASTED VEGETABLES RECIPE | INA GARTEN | FOOD ...



Orzo with Roasted Vegetables Recipe | Ina Garten | Food ... image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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