Roasted Vegetables

I’ve been making roasted vegetables for years. They’re really easy to prepare, adjust to whatever quantity I like, and provide a lot of delicious leftovers.

I vary the vegetables included in the mix based on whatever I happen to have on hand. Here’s what I included in this batch:

1 red onion sliced vertically
I medium eggplant cubed
2 carrots, peeled and cut on the diagonal
1 broccoli crown cut into florets
1 red bell pepper cut into ~1” pieces
2 small zucchini, halved vertically and sliced

These quantities typically fill my 9” x 11” casserole dish.

roasted vegetables
Ready for the oven.
roasted vegetables
Ready to serve.

I mix up the veggies and then coat them with olive oil and Mrs. Dash Lemon Pepper seasoning blend. I roasted them in the oven for 45 minutes at 425°, giving them a stir halfway through. I know they’re done when a knife glides easily through them.

Your oven settings may vary a bit from mine. So you may need to experiment with the timing and temperature to get your roasted vegetables to turn out just right!