VEGETABLES OVEN RECIPE RECIPES

Name: Oven-Roasted Potatoes and Vegetables
Prep time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag); 1 medium red bell pepper, cut into 1-inch pieces; 1 small zucchini, cut into 1/2-inch pieces; 4 oz fresh whole mushrooms, quartered (about 1 cup); 2 teaspoons olive oil; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon garlic salt

OVEN-ROASTED POTATOES AND VEGETABLES RECIPE - BETTYCRO…

Oven-Roasted Potatoes and Vegetables Recipe - BettyCro… image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70 , CarbohydrateContent 14 g, CholesterolContent 0 mg, FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 2/3 Cup, SodiumContent 200 mg, SugarContent 2 g

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES

Epic roasted vegetables recipe | Jamie Oliver recipes image

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 14

Ingredients

2 red peppers
1 red onion
1 butternut squash
6 baby leeks
4 courgettes different colours if possible
1 aubergine
2 tomatoes
6 cloves garlic
1 tablespoon coriander seeds
sea salt
freshly ground black pepper
1 small bunch fresh rosemary
1 small bunch fresh thyme
olive oil

Steps:

1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
8. You can also make this ahead of time and eat it cold – it’s just as delicious!

Nutrition Facts : Calories 94 calories, FatContent 3 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.33 g salt, FiberContent 4 g fibre

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1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
8. You can also make this ahead of time and eat it cold – it’s just as delicious!

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