Roasted Vegetables Recipe
User Reviews
5
Roasted Vegetables Recipe
Description
The preparation involves slicing various vegetables into consistent sizes for even roasting. The potatoes, squash, carrots, and half of the garlic are first coated with olive oil, black pepper, and garlic salt before roasting. After 10 minutes, zucchini, bell peppers, the remaining garlic, and additional seasoning are layered over and roasted for another 20-25 minutes until all vegetables are tender.
Roasting at 450˚F promotes caramelization, enhancing natural sweetness and depth in flavor. Finishing with shredded cheese lends a creamy and savory contrast. The vegetables develop a balance of soft and slightly crisp textures from this method.
This dish complements many main courses and can be served warm. Use of foil-lined pans simplifies cleanup, and dividing vegetables by cook times ensures even roasting.
Ingredients
- 6 yellow potatoes unpeeled and sliced into 3/4" to 1" thick pieces, medium
- 1 butternut squash peeled, seeded and sliced into 3/4" - 1" thick pieces, medium
- 2 carrot peeled and sliced into 1/2" thick rounds, large
- 4 cloves garlic finely chopped
- 1 zucchini sliced into 3/4" thick rounds, large or 2 medium
- 2 red yellow or orange bell peppers, cut into 1" pieces
- 1.5 Tbsp garlic salt or to taste
- black pepper to taste, freshly grated
- extra light olive oil or avocado oil, or vegetable oil
- 1/2 cup Parmesan Cheese shredded, or mozzarella cheese
What you will need:
- 2 9x13 metal baking pans or (1) large roasting pan lined with foil.
Instructions
Prep:
- Preheat Oven to 450˚F with the oven rack in the center of the oven. Line baking pans with foil and generously grease with about 1 Tbsp olive oil in each pan.
How to:
- Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.
- In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
- Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.
User Reviews
Overall Rating
5
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