Oven-roasted Vegetables with Herbs
19
Nov
Nov
[cooked-sharing]
Yields4 Servings Prep Time5 minsCook Time35 minsTotal Time40 mins
2 tbsp fresh parsley, checked and chopped
2 tbsp fresh cilantro, checked and chopped
2 tbsp fresh basil, checked and chopped
1 small garlic clove, chopped
vegetable oil to coat pan
12 asparagus spears, trimmed
1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices
1 medium-size yellow squash, trimmed, cut into 1/2-inch-thick diagonal slices
1 red bell pepper, quartered, seeded
2 tsp olive oil
salt and freshly ground pepper to taste
1
Combine parsley, cilantro, basil and garlic in small bowl; set aside.
2
Preheat oven to 425 degrees. Brush a large baking sheet (preferably nonstick) with oil.
3
Combine vegetables in large bowl. Drizzle with olive oil; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 Minutes.
4
Turn zucchini and yellow squash over; roast until tender and golden, about 5 Minutes longer.
5
Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 Minutes longer.
6
Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.
CategoryRecipes, Vegetables And Side Dishes
Ingredients
2 tbsp fresh parsley, checked and chopped
2 tbsp fresh cilantro, checked and chopped
2 tbsp fresh basil, checked and chopped
1 small garlic clove, chopped
vegetable oil to coat pan
12 asparagus spears, trimmed
1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices
1 medium-size yellow squash, trimmed, cut into 1/2-inch-thick diagonal slices
1 red bell pepper, quartered, seeded
2 tsp olive oil
salt and freshly ground pepper to taste