Oven Roasted Vegetables

This is a basic roasted vegetable recipe that highlights the flavors of the vegetables. Roasting them brings out the sweetness, which is complemented by a little salt and pepper. Simple and straightforward.....great as a side to any meal.

Oven Roasted Vegetables

Ingredients:

12 cups chopped vegetables:

• 1 onion
• 2 carrots
• 1 bell pepper
• 1 small zucchini
• 2 cups diced winter squash (pumpkin, butternut, etc.)
• 8 oz button mushrooms

1/4 cup olive oil

1 tsp salt

1/2 tsp black pepper

Directions:

Pre-heat your oven to 450 degrees. Spray 2 large rectangular roasting pans with cooking spray. Start a pot of water boiling.

Prepare the vegetables by washing, peeling, and chopping them into uniform bite sized pieces. Any root vegetable (such as carrots, sweet potatoes, beets, etc.) need to be boiled for 2 1/2 minutes. All others can go straight into the roasting pans.

Once all the vegetables have been prepared, drizzle them with the olive oil and toss with the salt and pepper. Distribute the vegetables between the two roasting pans as every as possible.

Roast them in the oven for 20 minutes, then stir the vegetables and rotate the pans in the oven, and bake them for another 20 minutes. If your vegetables are cut into larger pieces, they may need a few more minutes. Keep checking them until they are tender.

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 127 g

Amount Per Serving

Calories  93 Calories from Fat  59

% Daily Value*

Total Fat  6.5g 10%

Saturated Fat  0.9g 5%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  306mg 13%

Potassium  349mg 10%

Total Carbohydrates  9.1g 3%

Dietary Fiber  1.9g 7%

Sugars  2.8g

Protein  1.8g

Vitamin A 64% • Vitamin C 63% Calcium 2% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet