Being Booga

Had a guest for dinner last night and I served Herb Roasted Vegetables.

She LOVED it and suggested I post the recipe on here - so, Gina, here it is! Enjoy!

Ingredients:

3 or 4 small red potatoes - washed and cubed (skin on)

1 zucchini cubed - skin on

1 small onion, quartered

2 carrots, sliced

Optional: Cubed fresh tomato, cubed / peeled squash, bell pepper, mushrooms, sweet potato

Put the prepared vegetables in a rectangle baking dish. Drizzle liberally with olive oil. Sprinkle with dried thyme, rosemary, zest spice, garlic powder, salt & pepper. Toss and mix until the veggies are covered in herbs & spice and oil is distributed evenly.

Place in 400 degree oven. Bake for 15 to 20 minutes. Stir. Continue to bake another 10 to 15 minutes until vegetables are fork-tender and caramelized. Roast longer in oven if you like your vegetables more tender.

NOTE: Some recipes for Oven Roasted Vegetables have you cover your pan with foil for the first part of baking. I have done this, also. When I cut the veggies up smaller, however, I don’t need to use foil. Play with this. Just keep baking until they’re as tender as you like. If they’re burning faster than you’d like - use foil!

This entry was posted on Thursday, April 17th, 2008 at 10:43 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.