Simple seasonings are all you need to flavor such delicious roasted vegetables. Just a little chopping, a little seasoning, and a hot oven, and you’ll have flavorful fall veggies in no time!
Roasted Fall Vegetables
Prep: 15 MIN
Total: 50 MIN
Servings: 6
Ingredients:
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow squash, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
- Heat oven to 400°F. Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray.
- Place onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
- Meanwhile, in medium bowl, toss bell pepper, squash, and zucchini with remaining oil and seasonings. Stir into mixture in baking dish.
- Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
