Sunday, October 18, 2009

Roasted Vegetables

I have no good reason for not posting anything for a week. I have recipes and pictures, I just haven't been taking to the time to post. This post is more about a method than a recipe. My favorite way to have cooked vegetables is to roast them. This method works for a variety of vegetables. The only thing that changes is the amount of time you roast them.

Roasted Vegetables
Broccoli, zucchini, yellow squash, onions, carrots, green beans, (insert favorite veggie here)
Extra virgin olive oil
Garlic powder
Salt and pepper

Cut vegetables up in bite size pieces. Toss vegetables with olive oil, garlic powder, salt and pepper. Put vegetables in single layer on sheet pan and roast in 400 degree oven to desired doneness.

*You only need about a tablespoon of oil for 1 1/2 cups of raw vegetables
*Carrots takes the longest to cook, then onions, zucchini yellow squash. Broccoli and green beans take the shortest amount of time.


  1. I thought you were going to give me a good potato chowder recipe? I'm guessing it's been too hot down there? I'm still in need of one! lol

  2. I know. I'm so sorry. I will get it to you I promise...