Monday, January 24, 2011

Roasted Vegetables

We love roasted vegetables. I just put all the vegetables in the refrigerator together.

Ingredients

  • 2 red bell peppers, seeded and diced
  • half head of broccoli
  • half head of cauliflower
  • 8 oz fresh shitaki mushroom
  • 3 small zucchini
  • 1 sweet potato, peeled and cubed
  •  1 potatoes, cubed
  •  2 red onion, quartered
  •   2 tablespoon chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper
  •  

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the zucchini, red bell peppers, sweet potato, potatoes, cauliflower,broccoli, mushroom . Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together parsley, dill, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.  

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