Roasted Autumn Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Colorful peppers and tomatoes roasted with a few herbs makes a great side dish for turkey, pork or chicken. One can use thier imagination and use any vegetable, really....enjoy! Ingredients:
6 plum tomatoes |
1 yellow pepper |
1 green pepper |
2 small onions |
1 large fennel bulb |
2 zucchini |
2 tablespoons olive oil |
1 tablespoon sugar |
1 teaspoon dried basil leaves |
1 teaspoon dried thyme leaves |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 425 and arrange 2 oven racks near centre. Spray or coat large baking sheet with vegetable oil.
2. Slice tomatoes in half, core&seed peppers and then slice into strips. Peel onions and slice into quarters leaving cores intact. Cut away any brown spots from fennel-slice off green stalks and discard. Slice into 1/2 inch slices. Slice zucchini diagonally into 1/2 inch slices.
3. Place veggies into large bowl, drizzle oil overtop and mix evenly to coat. Sprinkle with sugar, basil, thyme, salt and pepper. Mix well using a wooden spoon or hands.
4. Spread out veggies on baking sheet. Roast uncovered and stir partway through until tender - for 20-30 minutes.
5. Remove from oven and stir to mix in any pan juices.
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