Oven-Roasted Vegetables Tuesday, August 11, 2009


Kim Peterson Tennessee Leukemia and Lymphoma Society

1 med green bell pepper
1 med red bell pepper
8 oz fresh mushrooms
1 head broccoli
3 med potatoes
3 med carrots
1 large onion
3 garlic cloves
Handful cherry/grape tomatoes
3 - 4 TBSP olive oil
1/4 tsp each of dried herbs: basil, oregano, thyme, rosemary
Salt and black pepper to taste


Preheat oven to 350. Cut all veggies into bite sized pieces. Place in a large resealable bag with olive oil, herbs, salt and pepper. Seal and shake to coat. Place on a cookie sheet with sides. Bake until veggies are at the desired softness.

The vegetables can be eaten as is or added to soups, stews, or pasta. Your favorite vegetables can be added or substituted as desired. I have used sweet potatoes, asparagus, Brussel sprouts. I also like to use red pepper flakes for a little zing!

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