Roasted Vegetables Recipe

20 12 2011

John and I had these roasted vegetables for dinner last night. It is a great recipe to make on the grill in the summer or in the oven during the winter.

Roasted Veggies

Roasted Vegetables

Variety of fresh vegetables

Olive Oil



Start up the grill! Wash and cut vegetables into bite-size pieces: Potatoes (any variety), carrots, bell peppers, onions, mushrooms, zucchini, etc. Toss vegetables with just enough olive oil to coat, maybe 1-2 Tablespoons.

Lightly spray inside of foil. Place vegetables in a single layer on the foil. (You may need to divide vegetables into more than one piece of foil.) Season the vegetables to taste: rosemary, thyme, oregano, etc. Experiment.

When grilling, place a layer of foil on top of the vegetables and fold edges to seal. Place on the grill for 20-30 minutes, turning once. Check potatoes for tenderness. Vegetables should be tender and lightly browned when ready.

This recipe can also be prepared in the oven. Preheat oven to 450 degrees. After tossing with olive oil, place vegetables in a single-layer in roasting pan. Season and bake for 20-30 minutes, turning once.





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