I have recently discovered the goodness of roasted vegetables. I have always been a fan of any kind of vegetables and salads, but I’m not sure why I’ve never really had roasted vegetables. It’s so easy, actually you can see another recipe post I did awhile back on Roasted Asparagus, which is my favorite and I can easily eat a pound of it myself just for dinner. A lot of the comments on that post tell me that people really don’t know how easy it is to make vegetables in the oven.
Roasted Vegetables really give them a different flavor, my new favorite is actually roasted broccoli, YUM!
(I don’t have exact amounts of veggies as it really depends how many people you’re cooking for)
Green Bell Pepper
1-2 Tablespoons of Olive Oil
Salt & Pepper
Italian Seasoning (I also like to use Good Seasons Dry Italian Dressing as seasoning)
Preheat your oven to 425 degrees.
Cut up your veggies into small pieces all around the same size.
Put all your veggies in a pile on a cookie sheet, you can really use any vegetables you want, but this combo I made is exceptional.
Sprinkle on the olive oil and the seasonings, as well as salt & pepper.
Toss all together with your hands, this really is the easiest way to get an even coating.
Make sure to distribute all of your vegetables into one layer, this is really important.
Wash your hands, and place in the oven for about 15 minutes.
After 15 minutes, take them out and flip them, stir them around, and place them back in the oven for about 10 minutes.
You will want to keep an eye on them, make sure your vegetables are done to your liking, and don’t burn them.
Enjoy! I had mine with a side of baked, boneless skinless chicken that was seasoned with salt & pepper as well as Good Seasons Dry Italian Dressing mix.