Roasted Cauliflower With Vegies |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is something I came up with when I wasn't in a meat mood. I love vegies and could very well be a vegetarian, if I didn't like everything so much. This is very easy; just vegies, olive oil and spices. You could have this as a main meal, by itself, with crusty bread/rolls or a side-dish to grilled meat or fish. This could also be done on the grill, see Note. Ingredients:
3 cups cauliflower (1/2 large head, chunked) |
1 regular-sized potato, chunked (peeled or not) |
4 ounces mushrooms, sliced |
1/2 large red bell pepper, diced |
1/2 red onion, chopped |
2 -3 green onions, sliced |
2 garlic cloves, peel and sliced |
2 tablespoons olive oil |
2 teaspoons italian seasoning |
salt and pepper, to taste |
Directions:
1. Preheat oven to 400°F.
2. In a large bowl, mix cut-up vegetables, oil and spices.
3. Line sheet pan with aluminum foil.
4. Treat with 1 Tbsp of olive oil.
5. Cover with another piece of foil to cover. Cut a couple of slits in the top for steam to escape.
6. Bake for 20-35 minute Ovens vary, so you might want to increase the time.
7. Place on serving platter or individual plates.
8. Note: This could be foil packet (large piece of foil wrapped around vegies, done on the grill (or broiler)).
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