Roasted Vegetables

I don’t think that the sight of a pan full of rainbow colored, perfectly roasted vegetables is anything to take for granted. Savory and naturally sweet at the same time, every bite is meltingly delicious and a treat for the beholder. These roasted vegetables are going to become your go-to side dish. Easy to make and versatile, you’re going to want to double this recipe so that you can add these vegetables to salads, pizza, omelettes…you don’t have to think to hard about this one. Oh, and have I mentioned that your house is going to smell amazing when you make them? Onwards!!

Roasted Vegetables

What’s so special about these roasted vegetables? Everything, that’s what. Grab every color pepper that you have in your fridge, a couple of zucchini, a handful of tomatoes and mushrooms and you will soon be on your way to roasted vegetable heaven. These vegetables are coated with a perfectly seasoned marinade and roasted until they are very slightly charred around the edges. Then serve them right off the baking sheet as a side, heap them up on a platter, add them to your favorite salad, top your pizza with them before baking, tuck them into an omelette with a little bit of cheese and make something ordinary absolutely extraordinary. These roasted vegetables are going to go into your can’t miss repertoire. This recipe has been  adapted from a recipe by Chanie Nayman, featured in Family First magazine.

In order to maximize the surface of the peppers in contact with roasting pan try to cut them as flat as possible. I cut off all four sides of the pepper and then sliced each of the quarters into 3 pieces. If you’re worried about wasting that little square on the bottom of the pepper, cut it off also and throw it into your baking pan.

I used a waffle cutter blade to cut the zucchini. The ridges char nicely.

Cut the mushrooms in 4 and toss in a cup of cherry tomatoes.

I make the marinade and pour it over over the vegetables on the baking sheet before putting them in the oven, rubbing the marinade over the vegetables to coat them evenly. 

Aren’t those gorgeous! Make sure that there is adequate space between the vegetables on your baking sheet. Try to avoid overlapping them so that they roast and don’t steam. Enjoy

Print Recipe

Roasted Vegetables

Vegetables and Sides

By Family First, Chanie Nayman, modified by me – Serves: 6-8

Prep Time: 20 minutes – Cooking Time: 25 minutes – Total Time: 45 minutes

Delicately charred oven roasted vegetables that are savory and sweet at the same time.

Ingredients

• 1 red pepper, sliced into medium sized pieces
• 1 yellow pepper, sliced into medium sized pieces
• 1 orange pepper, sliced into medium sized pieces
• 2 zucchini, sliced
• 1 cup cherry tomatoes
• 1 cup of mushrooms, each mushroom cut into 4
• Marinade
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon granulated garlic powder
• A few grinds of fresh ground pepper or 1/4 teaspoon

Instructions

1

Preheat the oven to 425 F. Line a 11 X 17" baking sheet with parchment paper.

2

Combine olive oil, balsamic vinegar, soy sauce salt, basil, garlic powder and pepper.

3

Place prepared vegetables on the baking sheet. Try to make sure that the vegetables are not overlapping.

4

Pour the marinade over the vegetables and spread the marinade on the vegetables with your fingers. Don't be shy.

5

Bake in preheated oven for 25 minutes.

Notes

Perfect grilled vegetables every time.