2.18.2013

Roasted Vegetables and Olive Oil



On my travels last week, this wonderful rendition of roasted vegetables was prepared for me to cater to my vegan lifestyle! Everyone else had a roast with meat and some of these veggies. I could not resist snapping photos as it was prepared, so beautiful! This is easy to do and a real crowd pleaser, so many different kinds of vegetables. You can add or remove any you like but here is the recipe as seen in the pictures:

Veggies
-Summer Squash
-Brussell Sprouts
-Broccoli
-Red Bell Peppers
-Small Yellow Potatoes
-garlic
-grape tomatoes

Other Ingredients
-sea salt
-coarse black pepper
-olive oil
Clean veggies, pat dry, cut into medium to large chunks and place in large bowl. Add crushed garlic, tomatoes and all veggies. Stir sea salt, large black pepper, and olive oil to coat veggies. Let sit to marinate flavors. Pour onto cookie sheet, separating the tomatoes until broil time. Save the bowl and re-use to serve to get more flavor. This was roasted on a greased foil covered cookie sheet 400 about 20 min or until desired tenderness. Then add grape tomatoes and broil about 2-3 min. Let cool.

3 comments:

  1. Wow! How nice of them! It looks fantastic!

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  2. Awesome! One of my goals is to try more root veggies roasted within the next month! I've never really done much with parsnips or rutabaga, for example!

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    Replies
    1. Parsnips would be VERY interesting!

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