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bushel and a pickle

Jim's Roasted Vegetables

5 from 1 vote
late summer garden roasted vegetables
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 6-8 red potatoes
  • 1 cup pearl onions optional: thinly sliced medium onion
  • 2-3 yellow peppers
  • 2-3 med zucchini
  • 1-2 med yellow squash (optional)
  • 1-2 cup cherry tomatoes
  • 1-2 tbls olive oil enough to lightly coat vegetables
  • 1 tbls Italian seasoning mix or mix of basil and oregeno adjust to taste

Equipment

  • baking sheet or dish

Method
 

  1. Preheat oven to 375 degrees
  2. Rinse and drain all vegetable. Peel the onions
  3. Cut pototoes into bite sized pieces.
  4. Toss potatoes and onions with olive oil and seasoning; put in baking dish or on baking sheet
  5. Bake for 20 minutes
  6. Cut zucchini into bite size pieces
  7. Toss with olive oil and seasoning
  8. Add to potatoes. Bake together for 10 minutes
  9. Cut yellow peppers into bite sized pieces
  10. Toss cherry tomatoes and yellow peppers with olive oil and seasonings
  11. Add to baking vegetables for an additional 10 minutes
  12. Baking the vegetables in stages insure equal doneness without overbaking the more tender vegetables. Adjust the olive oil and seasonings to taste as needed. Bake uncovered.