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 lb. asparagus spears, trimmed and cut into 4-inch lengths (about 16 spears); 12 oz. small new red potatoes, cut into 1/4-inch-thick slices (about 10 potatoes); 2 medium-size zucchini, cut into 1/2-inch-thick rounds; 8 oz. baby carrots; 1 1/4 cups grape tomatoes; 1 small onion, thinly sliced (about 1 cup); 5 Tbs. plus 1 tsp. prepared pesto; 1 Tbs. fresh lemon juice; 1/4 tsp. hot pepper sauce, such as Tabasco; 1/2 cup crumbled feta cheese (4 oz.)

Servings: persons

1 lb. asparagus spears, trimmed and cut into 4-inch lengths (about 16 spears)
12 oz. small new red potatoes, cut into 1/4-inch-thick slices (about 10 potatoes)
2 medium-size zucchini, cut into 1/2-inch-thick rounds
8 oz. baby carrots
1 1/4 cups grape tomatoes
1 small onion, thinly sliced (about 1 cup)
5 Tbs. plus 1 tsp. prepared pesto
1 Tbs. fresh lemon juice
1/4 tsp. hot pepper sauce, such as Tabasco
1/2 cup crumbled feta cheese (4 oz.)

1
Place large baking sheet in oven, and preheat to 450F.
2
Cut 4 20-inch sheets of heavy-duty foil.
3
Combine all ingredients except cheese in large bowl.
4
Toss to coat, and season with salt and pepper.
5
Divide vegetable mixture among foil sheets.
6
Sprinkle cheese over top.
7
Fold foil over, and crimp edges to seal.
8
Arrange packets in single layer on heated baking sheet.
9
Reduce oven to 400F.
10
Bake 20 minutes, or until vegetables are tender.
11
(Pierce packet with knife to test veggies.)
12
Let stand 5 minutes.
13
To serve: Place packets on plates, slit tops, and fold back foil.

204

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 10 ingredients. The key ingredients include: 1 lb. asparagus spears, trimmed and cut into 4-inch lengths (about 16 spears), 12 oz. small new red potatoes, cut into 1/4-inch-thick slices (about 10 potatoes), 2 medium-size zucchini, cut into 1/2-inch-thick rounds, 8 oz. baby 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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