Wednesday, May 07, 2008
Recipe: Roasted Vegetables
This is really a non-recipe recipe.
I took a bunch of vegetables, washed them really well, chopped them into 1-inch chunks and put them in a big bowl.
Then I whisked 1/3 cup of olive oil with 1 teaspoon of salt and some ground pepper and tossed it in with the vegetables.
I spread them out into 2 9x13 casserole dishes, covered them with foil, and baked at 400 F for 40-50 minutes. Then, I took off the foil and let them brown for 10 minutes.
I turned out really yummy.
1 large tomato (or 5 cherry tomatoes cut in half)
2 sweet potatoes
2 large white potatoes
3 carrots, peeled
2 large zucchini
2 portobello mushrooms
1 HUGE red bell pepper
I think the only 2 items that were indispensable were the tomatoes and the red bell pepper. They really gave the other veggies a good flavor.
This isn't as much work as it sounds, since you're not peeling (except for carrots) and the chunks are big. It's a quick put-together and one person can get 3-4 FULL meals from it if they aren't eating anything else. I would think that as a side dish it would feed 8-10.
I will try to add a picture tomorrow.