Ingredients
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1
-
3 - 4
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3/4
-
3/4
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Herb Roasted Vegetables, I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my familys taste preferences This is a very versatile recipe that lends itself well to changes Use whatever vegetables and herb combinations that work best for you Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange) , Added a bit more Rosemary & garlic, switched the potatoes with pumpkin and omitted the cheese I believe it’s the herbal concoction that does the trick and it really was very good Thank you very much for sharing such a simple yet yummy veggie dish !, Soooo good! We love roasted veggies and they came out wonderfully browned and flavorful I had just made a run to the Farmer’s Market so I had plenty of beautiful bell peppers, zucchini, yellow squash, and both red onions and vidalia onions and let’s not forget mushrooms -yum! This dish went so well with my grilled salmon Will definitely make again!
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Steps
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1
Done
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Place Vegetables in a Single Layer in an Ungreased Cookie Sheet. |
|
2
Done
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Combine the Remaining Ingredients: Drizzle Over Vegetables and Toss to Coat. |
|
3
Done
|
Bake, Uncovered, at 425 Degrees For 20-23 Minutes or Until Tender, Stirring Occasionally. |
|
4
Done
|
Note: I Usually End Up Cooking For a Bit Longer to Suit or Tastes. |
