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Jim's Roasted Vegetables

bushel and a pickle
late summer garden roasted vegetables
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine American

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.
Keyword side dish, easy to make, roasted vegetables, summer vegetables, garden fresh,olive oil, Italian seasnings, baking dishes, baking sheet, fall menu