Roasted Veggies for Sunday Dinner
Sunday, August 25, 2019
Pan roasted veggies make an easy dinner. It takes a little time to prep, then pop them in the oven for a meal.
It's a good way to use up veggies that need to be used soon.
Use whatever veggies you have on hand.
It's a healthy meal.
Make it vegan. Add a meat if you prefer. Make it a side.
Our one-dish dinner today was zucchini, carrot, potatoes, green pepper, red onions, cherry tomatoes, ring sausage. It's the first time I've used tomatoes. They added an unexpected yummy sweetness.
Prep and chop. Spray the pan. Sprinkle the veggies with a couple tablespoons of olive oil. Add your choice of spices and stir.
Bake at 450 degrees F. Stir 25 minutes into the baking. Bake another 20 minutes or until done. (Potatoes and carrots require the extra time.)
Look at the beautiful colors. Pan ready to go in the oven.
After baking. Ready to serve.
The leftovers are great in soup. Add to canned soup for better taste and get in more veggies. Add a sauce and serve with pasta. Wrap in a tortilla burrito-style, adding your choice of salsa, cheese, or sour cream. Be creative. The leftover veggies are great by themselves, too.