TRACY'S TREASURED RECIPES
Tracy says ENJOY!

Roasted Vegetables

tracys treasured recipes
 

  • 1 cored, and cut into strips red bell pepper

  • 1 broken into 1-inch pieces, ends discarded bunch asparagus

  • 1 halved, and cut into 1-inch chunks zucchini

  • 1 lb baby carrots

  • 1 tsp extra-virgin olive oil

  • salt, black pepper and balsamic vinegar to taste

tracy's treasured recipe
 

1. Preheat the oven to 450 degrees. Line two shallow baking pans with foil (makes cleanup easier). Spread the vegetables in a single layer on the foil-lined sheets. Don't overcrowd or the vegetables will steam instead of roast.

2. Sprinkle the vegetables with olive oil or spray with olive oil if you keep your oil in a spray bottle. Roast in the oven for 10 to 15 minutes, stirring once.

3. Transfer the vegetables to a serving bowl and toss with salt, pepper, and vinegar. The vegetables can be served hot, cold, or at room temperature. Makes 8 servings.
 

HOME