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Roasted Vegetable Medley picture

Roasted Vegetable Medley

Roasted vegetables are quick, healthy, versatile and delicious! If you like, add some root vegetables to the mix; just roast them on a separate tray as they will take longer to cook.

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  • 1 small red onion, halved and sliced 1/4-inch thick
  • 2 medium zucchini, sliced 1/2-inch thick on the diagonal
  • 2 yellow squash, sliced 1/2-inch thick on the diagonal
  • 2 large carrots, washed and cut into slices 1/4-inch thick
  • 8 ounces button or cremini mushrooms, cut in half
  • 1 cup cherry or grape tomatoes (optional)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar (optional)
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil (optional)

Serves 6

  1. Pre-heat oven to 425F.
  2. Place all vegetables in a large bowl.  Add olive oil, vinegar (if using), 1/2 teaspoon salt (or to taste) and 1/4 teaspoon black pepper.  Toss well to coat all vegetables and then let stand about 5 minutes.
  3. Lightly oil a large baking sheet or roasting pan.  Place the vegetables on the baking sheet and arrange in a single layer (use 2 pans if necessary.)
  4. Roast the vegetables for 20 minutes, tossing them once during cooking.  Check for doneness with the tip of a knife (vegetables should be tender-crisp; softer than they were raw but with a touch of crunch.)
  5. Remove from oven.  If serving immediately, sprinkle herbs on vegetables and toss well.  Taste and adjust seasoning with more salt and pepper if desired.  Alternatively, let vegetables stand at room temperature for up to two hours.  Re-heat in a 350F oven for 10-15 minutes and then toss with herbs.  Serve hot.

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