Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 4 medium new potatoes; 1 zucchini; 1 large yellow squash; 1/2 red bell pepper; 1/2 green bell pepper; 1/2 large sweet onion; 10 baby carrots; 3 tablespoons olive oil; salt and pepper

9 ingredients

8 steps

Ingredients

4 medium new potatoes
1 zucchini
1 large yellow squash
1/2 red bell pepper
1/2 green bell pepper
1/2 large sweet onion
10 baby carrots
3 tablespoons olive oil
salt and pepper

Directions

1

Wash all vegetables well.
2

Cut potatoes, zucchini, and squash into chunks. Set aside.
3

Cut peppers in half and remove seeds. Then cut into 1/4 inches slices. Place with first group of veggies.
4

Cut onion in half, remove peel, and quarter. Place with the rest of the veggies.
5

Carrots should be quartered lengthwise, and added to the others.
6

Place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered.
7

Salt and Pepper to taste.
8

Cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. Remove foil and return to oven for 15 minutes to brown.