Simple Way to Make Speedy Oven roasted vegies

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, oven roasted vegies. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Oven-Roasted Veggie Kabobs with a simple tangy marinade are so tasty and healthy. So vibrant and packed with flavors, these kabobs make a a great side dish to any meal or a perfect summer. These roasted vegetables are super easy to make! Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.

Oven roasted vegies is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Oven roasted vegies is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have oven roasted vegies using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Oven roasted vegies:

1. Prepare 1 large sweet potato, peeled and cut
2. Get 2-3 parsnips, peeled and cut
3. Take 2-3 carrots, cut
4. Make ready 8 oz mushrooms, remove stems, cut in half or quarters
5. Take 1/2 medium red onion, sliced thin
6. Prepare 1 medium yellow squash, cut
7. Make ready 6 small bell peppers, seeded and cut (assorted colors)
8. Get 1 T dried thyme
9. Prepare 2 T dried rosemary
10. Take 1/4 c olive oil plus alittle more to drizzle later
11. Prepare 2 T balsamic vinegar
12. Get 1/2-3/4 tsp salt and pepper (eyeball it)
13. Make ready 15 grape tomatoes (assorted color)

Easy Oven Roasted Vegetables packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you've got on hand! Be the first to rate & review! Trying to get your family to eat more veggies?

Instructions to make Oven roasted vegies:

1. Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes.
2. In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.
3. In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.
4. Spread the vegetables (except tomatoes)on a large sprayed baking sheet.
5. Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.
6. Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.
7. Serve.

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