Roasted Vegetable Recipe

How to Make Roasted Vegetables?


Serve: 8



2 onions
8 garlic cloves, peeled but left in whole
2 trimmed and cubed eggplants
4 trimmed zucchini
21 oz peeled and seeded butternut squash
4 seeded assorted colored bell peppers
4 teaspoons olive oil
2 tablespoons shredded basil


  • Preheat the oven to 400F.

  • Cut the onions into wedges. Put the onion wedges, whole garlic cloves, and eggplant cubes in a roasting pan.

  • Cut the zucchini and bell peppers into chunks. Cut the butternuts into wedges.

  • Add in the zucchini, squash, and peppers to the roasting pan.

  • Sprinkle the oil over. Stir gently until all the vegetables are coated lightly in the oil.

  • Roast the vegetables in the oven for 45-50 minutes. Make sure they are softened. During cooking, carefully turn the vegetables over occasionally.

  • Remove the vegetables from the oven. Add in the pepper to taste.

  • Scatter with shredded basil and serve immediately.

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