Roasted Vegetables Recipe

Name: Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rutabaga, quartered; 2 turnips, halved; 1 potato, quartered; 3 medium carrots, peeled and halved; 4 small white onions, peeled; 1 eggplant, peeled and quartered lengthwise; 1 zucchini, sliced into 1/4-inch rounds; 2 yellow squash, sliced into 1/4-inch rounds; 10 asparagus, tough ends snapped off and discarded; 6 broccoli florets; 3 packets dried onion soup mix; 3 tablespoons extra virgin olive oil; 2 tablespoons granulated garlic; 1 teaspoon seasoning salt, such as Lawrys; 1/2 teaspoon fresh/ground pepper

Servings: persons

1 rutabaga, quartered
2 turnips, halved
1 potato, quartered
3 medium carrots, peeled and halved
4 small white onions, peeled
1 eggplant, peeled and quartered lengthwise
1 zucchini, sliced into 1/4-inch rounds
2 yellow squash, sliced into 1/4-inch rounds
10 asparagus, tough ends snapped off and discarded
6 broccoli florets
3 packets dried onion soup mix
3 tablespoons extra virgin olive oil
2 tablespoons granulated garlic
1 teaspoon seasoning salt, such as Lawrys
1/2 teaspoon fresh/ground pepper

1
Grease a large, shallow baking pan.
2
In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions.
3
Boil for 4 minutes.
4
Drain and allow to cool for 30 minutes.
5
Preheat the oven to 350F.
6
Slice the onions into 1/4-inch-thick disks, but do not separate the rings.
7
While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.
8
Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan.
9
Layer the onion disks on top.
10
Bake for 35 to 40 minutes, until as brown as desired.

320

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 15 ingredients. The key ingredients include: 1 rutabaga, quartered, 2 turnips, halved, 1 potato, quartered, 3 medium carrots, peeled and halved, and more.

Yes, Roasted Vegetables falls under the Soups & Stews 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.

Roasted Vegetables

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