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ROASTED VEGGIES |
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| This works with a variety of veggies. |
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| Ingredients: |
Any or all of the following:
Red Bell Pepper
Yellow Bell Pepper
Orange Bell Pepper
Sweet Potato
Asparagus
Parsnips
Carrots
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| Procedures: |
Slice the bell peppers into ribs or squares, discarding the seeds.
Peel and slice the root vegetables into thin slices.
Skin and quarter the onions.
Bag all the veggies in a Ziploc bag and add EVOO. Shake the bag to coat.
Spread the veggies in a single layer on a baking sheet.
If roasted alone, roast at 350o for 45 minutes or until tender. Do not burn.
*The time can be varied to accommodate the oven temperature of other dishes in the oven.
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| Notes: |
2021-01-20: half a red onion and one red bell pepper with chicken saltimbocca
2020-12-08: A red, orange and yellow trio was served with Tilapia Parmesan OG.
2020-08-05: Served with chicken Parmesan encrusted.
2020-01-17: red & yellow pepper and sweet onion served with Parmesan tilapia
2019-05-15: Made with a pepper trio pack, and served with Coquille St. Jacque.
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10/03/2021
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