Roasted Vegetable Medley

Name: Roasted Vegetable Medley
Ingredients: 8 medium summer squash, sliced 1/4 inch thick; 6 medium zucchini, sliced 1/4 inch thick; 3 red onions, cut into quarters; 1 red bell pepper, seeded and cut into thin strips; 1 orange bell pepper, seeded and cut into thin strips; 1 poblano pepper, seeded and cut into thin strips; 8 ounces button mushrooms, cut into quarters; 4 tablespoons olive oil (or more as needed to coat); 2 tablespoons minced garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon white pepper; 1/8 teaspoon ground cayenne pepper (or to taste); 2 tablespoons fresh thyme (or 1 tsp dried); 2 teaspoons fresh oregano (or 1 tsp dried); fresh grated parmesan cheese (optional)

16 ingredients

6 steps

Ingredients

8 medium summer squash, sliced 1/4 inch thick
6 medium zucchini, sliced 1/4 inch thick
3 red onions, cut into quarters
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1 poblano pepper, seeded and cut into thin strips
8 ounces button mushrooms, cut into quarters
4 tablespoons olive oil (or more as needed to coat)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
2 tablespoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
fresh grated parmesan cheese (optional)

Directions

1

Preheat oven to 425 degrees.
2

Line a 10x15 baking sheet with heavy duty aluminum foil.
3

In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
4

Transfer vegetables to foil lined baking dish and place in single layer.
5

Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
6

Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.