Ingredients
-
2 - 3
-
2
-
1 1/2
-
1
-
1
-
1/4
-
1/2
-
1
-
1
-
2
-
-
-
-
-
Directions
Special Roasted Veggies!, I made this dish to go with lasagna one day, I needed something just a little bit different to add to the dinner in addition to the usual garlic bread and salad. I think they liked this better than the lasagna., this was awsome! used sweet potato, carrots, brocolli, yellow and green squash. Thanks for sharing! This will be a staple for sure., I have to admit I knew this would be good since I have had something like this before. Let me say this is my new favorite way for us to get our veggies! I added some sliced onions and whole mushrooms. Next time I will use more onions and add them later on with the zucchini since they got a bit mushy. The carrots were my favorite, so sweet and tender! Next time I want to try eggplant. used a non-stick jelly roll pan since it was lighter and easier to clean. I sprinkled a little parmesan cheese on top but they didn’t even need it! Mine was done in about 30 min total. Thanks for the keeper!
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Steps
|
1
Done
|
Put Potatoes and Carrots in Greased Baking Dish 13x9. |
|
2
Done
|
Drizzle With Olive Oil;add Basil, Oregano, Salt, Pepper, Paprika and Toss Till Coated. |
|
3
Done
|
Bake at 425 F Degrees For About 20 Minutes. |
|
4
Done
|
Add Zucchini and Garlic;stir Up and Return to Oven For Another 20 Minutes or Until Veggies Are Tender. |
|
5
Done
|
Add the Cheese and Return to Oven Till Melted and Garnish With Parsley If Desired. |
