Roasted Vegetables
1 red bell pepper
1 green bell pepper
1 yellow/orange bell pepper
1 medium onion
A couple handfuls of baby carrots
1 head of broccoli
1 tomato
Preheat the oven to 400 degrees.
Wash the bell peppers and remove the seeds. Slice the bell peppers into about 2 inch strips. Place on a cookie sheet, spray with nonstick spray and drizzle two tablespoons of olive oil on top, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of pepper. Toss the vegetables with your hands and make sure that everything is evenly coated in oil and seasonings.
Remove the outside of the onion and slice. Break the onion strings up with your fingers and place on another cookie sheet. On the same cookie sheet place the baby carrots, broccoli that has been cut into florets, and the sliced tomato. Do the same as you did before with the bell pepper and put nonstick spray, olive oil, salt and pepper on the vegetables. Be sure to mix with your hands to coat evenly.
Place both cookie sheets in the oven. Keep an eye on the vegetables being sure to add more oil if they seem dry, or reducing the heat if they brown too quickly. They will take 30-40 minutes to cook.
Suggestion: Cooking is about being creative and staying inspired! If you love other vegetables, go for it! Try zuchinni, eggplant, asparagus, squash, even potatoes. Put whatever it is that inspires you into that oven!
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