North Texas GIG

Vegetable Dishes

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Roasted Vegetables (GF)

Veggies can be mixed  according to taste.  Cut them in similar size according to how long it takes to cook each. Veggies that work well are:

Cherry tomatoes

Tomatoes cut in chunks

Zucchini

Yellow squash

Whole mushrooms

Bell peppers cut in chunks

Carrots (Partially cook in microwave to soften or cut in smaller chunks that the rest of the veggies.)

Line a large baking dish with Reynold’s Release foil.

Toss cut veggies in olive oil and spread in pan in a single layer.   Sprinkle with salt  and pepper and a little Italian seasoning mix. 

Bake at 400 degrees for 20-30 minutes uncovered.  Veggies are done when they are brown on the edges.

To cut long veggies like carrots and squash, cut them in irregular chunks that are similar in size.  Cut one chunk, then rotate the veggie ¼ turn and cut the next chunk  and so on…   This will keep the wide end of the veggie from being too big and the small end from being smaller than the rest.