Jim's Roasted Vegetables
late summer garden roasted vegetables
Equipment
- baking sheet or dish
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
Instructions
- Preheat oven to 375 degrees
- Rinse and drain all vegetable. Peel the onions
- Cut pototoes into bite sized pieces.
- Toss potatoes and onions with olive oil and seasoning; put in baking dish or on baking sheet
- Bake for 20 minutes
- Cut zucchini into bite size pieces
- Toss with olive oil and seasoning
- Add to potatoes. Bake together for 10 minutes
- Cut yellow peppers into bite sized pieces
- Toss cherry tomatoes and yellow peppers with olive oil and seasonings
- Add to baking vegetables for an additional 10 minutes
- 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.