Roasted Vegetable Medley
- SERVES
- 8
- COOK TIME
- 10 Min
Our Roasted Vegetable Medley will surely satisfy all of your daily veggie requirements! Best part is that the herb seasoning makes eating those veggies a pleasure.
What You'll Need
- 2 pounds vegetables (such as asparagus, bell pepper, broccoli, eggplant, mushrooms, squash and/or onions), cleaned and trimmed
- 1/4 cup canola oil
- 2 teaspoons crushed, dried herbs (such as thyme, oregano, tarragon, rosemary, or herb blend)
What to Do
- Preheat oven to 400 degrees F.
- In a large saucepan, boil 3 quarts water. Add vegetables to boiling water to blanch, cooking until just barely tender. Immediately immerse in cold water and drain on paper towels. Pat dry with paper towels, then place in roasting pan. Lightly toss with oil and herbs.
- Roast 5 to 6 minutes, or until vegetables begin to brown.
Notes
Read NextItalian Zucchini Bake
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 84
- Calories from Fat 63
- Total Fat 7.0g 11 %
- Saturated Fat 0.6g 3 %
- Trans Fat 0.0g 0 %
- Protein 2.5g 5 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 2.4mg 0 %
- Total Carbohydrates 4.6g 2 %
- Dietary Fiber 2.5g 10 %
- Sugars 2.1g 0 %
