{Gluten-Free} Roasted Vegetables
In the past when I had tried to make roasted vegetables, they always tasted funny. Last Christmas, the fiancé and I hosted Christmas lunch (in lieu of dinner), and my mom made some roasted vegetables. They were a big hit! Even the fiancé’s sister asked for the recipe, and I jotted it down for myself. I have made them a few times since, and the fiancé has a big serving and he even LIKES them, and let me tell you, he is picky when it comes to vegetables! There is a base of 4 vegetables, and the rest is up to you.
Enjoy!
{Gluten-Free} Roasted Vegetables
Course: Dinner, Side Dish8
servings20
minutes45
minutesIngredients
* white onion
* 1 celery stalk
* 2 or 3 of green / red / yellow / orange peppers
* Portobello mushrooms
zucchini
yellow squash
eggplant
2 carrots or ½ – 1cup of baby carrots
1 large potato
1 sweet potato
2 tbsp olive oil
1 tbsp minced garlic
¼ tsp salt
¼ tsp black ground pepper
¼ tsp thyme
½ tsp oregano
½ tsp basil
Directions
- Preheat oven to 400F.
- Cut all vegetables: peppers, and mushrooms should be cut into strips; carrots should be thick matchsticks; celery, zucchini, squash, and eggplant should be sliced; potatoes should be cut into 1″ cubes.
- Put all vegetables in a large bowl.
- In a small bowl, mix olive oil and spices.
- Pour olive oil mixture over vegetables, and then toss or stir the vegetables so they’re all covered.
- Prep baking sheet: grease the sheet with spray oil or with parchment paper.
- Place vegetables on baking sheet, and bake for 20 minutes.
- Take baking sheet out, and then turn vegetables over.
- Bake for another 25 minutes or less… once the potatoes are cooked, the vegetables are done
Notes
- The first 4 vegetables are must haves, the rest are optional.
- You may need to add more olive oil if the vegetables are very dry before baking
Love your pictures!!! Specially the ones for the roasted veggies!
Yum, Yum…si un dia te visito, me das!!! jajaja pero sin succhini or squash..eres una gran cocinera!