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Roasted Vegetables

June 13, 2017 By: Paulette M Comments

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Tagged: Natural Squash Sides Heart Healthy Eggplant Dinner Eggplant Baked Sides Kid Friendly Vegetable Sides Asparagus Sides Fall Favorites Squash Zucchini Christmas Lunch Thanksgiving Thanksgiving Sides Vegetables Asparagus Squash Onions Gluten-Free Low-Sodium Easter Peppers Christmas Mushrooms Vegetarian Comfort Foods Roasted Brunch Sides Asparagus Thanksgiving Sides Zucchini Sides

Prep:: 10 minutes
Cook:: 15 minutes
Serves:: 8 servings

Serve this array of colorful and aromatic vegetables as a side dish to accompany grilled fish or chicken. Save any leftovers to use as a salad or sandwich component the next day.

Ingredients

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1/4 cup olive oil

4 cloves garlic, minced

1 teaspoon finely chopped fresh oregano

1 teaspoon finely chopped fresh rosemary

1 teaspoon fresh thyme leaves

1/4 teaspoon freshly ground black pepper

Pinch of salt

8 medium-thick asparagus spears, cut into 3-inch lengths

1/2 eggplant, peeled and cut into 1/2-inch wedges

2 portobello mushrooms, cut into 1/2-inch strips

1 red bell pepper, cut into 3/4-inch lengthwise strips

1 zucchini, halved horizontally, each half cut into 1/2-inch-thick wedges

1/2 red onion, cut into 1/2-inch strips

Coarsely crumbled feta cheese

Fresh rosemary sprigs for garnish

Directions

Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
Stir together the oil, garlic, oregano, rosemary, thyme, pepper, and salt in a large bowl. Add the vegetables and toss until evenly coated.
Spread the vegetables in a single layer on the prepared pan. Bake, turning the vegetables occasionally, for 15 to 20 minutes, or until crisp-tender.

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