1 pint cherry tomatoes or 6 plum/Roma tomatoes, seeded and cut to 1 inch thick rounds
2 small zucchini or summer squash, halved and cut to 1 inch thickness
2 large heads broccoli, stems removed and cut to small florets
1 small red onion, halved and cut to half moons, 1 inch thick
1 small yellow/sweet onion, halved and cut to half moons, 1 inch thick
2 sweet bell peppers, seeded, quartered and cut to 1 inch thick strips
2 - 4 cloves garlic, peeled and chopped (to taste)
4T olive oil
2 tsp. salt
1 tsp. black pepper
favorite fresh herbs of choice, chopped
Instructions
Combine chopped veggies in a large mixing bowl.
Add olive oil, chopped garlic, salt and pepper
and toss to evenly distribute and coat.
Pour vegetable mixture onto several rimmed cookie
sheets covered with foil or parchment paper so
that one even layer is formed and vegetables are
not overcrowded.
Roast uncovered at 425F convection setting in
oven at top and middle racks of oven. Set timer
for 12 minutes. Lightly stir vegetables with
wooden spoon so that they are loosened from
trays and rotated on sheets. Continue to roast
uncovered for 5 - 10 minutes, to desired level
of doneness.
Remove from oven and sprinkle with fresh chopped
herbs as desired.
Serving
Suggestions
Wonderful over squashta, pasta or as side dish to grilled chicken or fish.
Originally Submitted
8/20/2015
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You can add this Simple Roasted Summer Market Veggies recipe to your own private DesktopCookbook.
