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Roasted Vegetables

Submitted by: connie on November 22, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Roasted Vegetables

Oven roasted vegetables for your holiday table!

Difficulty: Easy

Servings: Varies

Prep Time: 20 min   Cook Time: 30 min  


Veggies! I use zucchini, carrots, butternut squash, red peppers, garlic, pearl onions, green beans, asparagus, hot peppers, mushrooms etc.

Assorted flavored vinegars. I collect these and have many varieties but you’ll need at least red wine vinegar and balsamic vinegar.

Olive oil

Kosher salt


Wash & peel vegetables. Slice things like carrots, zucchini and squash into 1/4-1/2 inch slices. Lay each vegetable in a baking dish in a single layer. Drizzle olive oil over them and sprinkle with a flavored vinegar. Sprinkle with salt and put in a 350 degree oven for 30 minutes. Test for doneness. If desired, cook 10 minutes more and retest until you like the consistency. Best served at room temp so you can make them ahead of time.

Categories: Vegetables

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