Monday, June 13, 2011

Roasted Vegetables

Roasting vegetables in olive oil and garlic gives them a delicious depth of flavor. And this recipe is amazingly easy to prepare. Use broccoli, cauliflower, and red pepper, but you could add onion, beans, peas, carrots, eggplant, zucchini, squash, or tomatoes. Anything that is growing in your garden is a great candidate for roasting.

Oven roasting does involve heating the oven.

Roasted vegetables are delicious cold or at room temperature. They make a great side dish, but are also delicious stirred into pasta salads or topping simply dressed greens.

Roasted Vegetables

chopped vegetables, like broccoli, cauliflower, and bell pepper
enough olive oil to coat, about 1 to 2 Tablespoons
1 teaspoon chopped garlic
salt and pepper

Preheat the oven to 400°.

In a 9×13 inch baking sheet, combine the vegetables, olive oil, and garlic. Toss to coat. Season generously with the salt and pepper.

Roast in the oven for 15 to 30 minutes, stirring occasionally until the vegetables are tender and starting to brown around the edges.

Serve hot, cold, or at room temperature.


  • 3 1/2 cups broccoli florets
  • 3 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter or margarine, melted
  • 2 cloves garlic cloves, minced


  1. Place broccoli and a small amount of water in a microwave-and broiler-safe 1-1/2-qt. dish. Cover and microwave on high until crisp-tender, about 6 minutes; drain. Combine remaining ingredients; sprinkle over broccoli. Broil for 4-5 minutes or until lightly browned.

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