Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 rutabaga, quartered; 2 turnips, halved; 1 potato, quartered; 3 medium carrots, peeled and halved; 4 small white onions, peeled; 1 eggplant, peeled and quartered lengthwise; 1 zucchini, sliced into 1/4-inch rounds; 2 yellow squash, sliced into 1/4-inch rounds; 10 asparagus, tough ends snapped off and discarded; 6 broccoli florets; 3 packets dried onion soup mix; 3 tablespoons extra virgin olive oil; 2 tablespoons granulated garlic; 1 teaspoon seasoning salt, such as Lawrys; 1/2 teaspoon fresh/ground pepper

15 ingredients

10 steps

Ingredients

1 rutabaga, quartered
2 turnips, halved
1 potato, quartered
3 medium carrots, peeled and halved
4 small white onions, peeled
1 eggplant, peeled and quartered lengthwise
1 zucchini, sliced into 1/4-inch rounds
2 yellow squash, sliced into 1/4-inch rounds
10 asparagus, tough ends snapped off and discarded
6 broccoli florets
3 packets dried onion soup mix
3 tablespoons extra virgin olive oil
2 tablespoons granulated garlic
1 teaspoon seasoning salt, such as Lawrys
1/2 teaspoon fresh/ground pepper

Directions

1

Grease a large, shallow baking pan.
2

In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions.
3

Boil for 4 minutes.
4

Drain and allow to cool for 30 minutes.
5

Preheat the oven to 350F.
6

Slice the onions into 1/4-inch-thick disks, but do not separate the rings.
7

While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.
8

Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan.
9

Layer the onion disks on top.
10

Bake for 35 to 40 minutes, until as brown as desired.