Oven Roasted Vegetables Recipe

Name: Oven Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini; 2 yellow squash; 1 medium red onion; 3 -4 carrots; 1/4 cup extra virgin olive oil; 4 garlic cloves, Pressed; 1 tablespoon rosemary; 1 tablespoon oregano; sea salt; pepper; 1 dash nutmeg

Servings: persons

1 large zucchini
2 yellow squash
1 medium red onion
3 -4 carrots
1/4 cup extra virgin olive oil
4 garlic cloves, Pressed
1 tablespoon rosemary
1 tablespoon oregano
sea salt
pepper
1 dash nutmeg

1
Preheat oven to 425.
2
Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally.
3
In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture.
4
Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large zucchini, 2 yellow squash, 1 medium red onion, 3 -4 carrots, and more.

Yes, Oven Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Roasted Vegetables

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