Oven Roasted Vegetables

-

Dressing
1/4 c. Olive oil
2 Tbsp Balsamic vinegarette
1/2 tsp Thyme, dried
1/2 tsp Rosemary, dried
1 tsp Basil, dried
4-5 cloves Garlic, minced
Salt & Pepper to taste

Vegetables
4 Potatoes, cubed with skin on
1/2 Onion, sliced
2 Sweet bell peppers, cubed
1 Zucchini, cut into bite-size
8-10 White mushrooms
Handful of snowpeas

Preheat the oven to 450˚F.

Combine the dressing ingredients in a large mixing bowl.

Mix together the pepper, zucchini, mushrooms and snowpeas. Toss them in the dressing until coated. Transfer the vegetables to another bowl and set aside.


Toss the potatoes an onions with the remaining dressing.

Spray the bottle of a roasting pan with oil.

Spread the potatoes and onions evenly on the roasting pan.



Bake for 10 min and flip them potatoes.

Add the rest of the vegetables. Toss to mix.

Bake for 10 min and flip the veggies once. Bake again for another 10 min.




My comment:

Summer is a great time to include fresh vegetables to your diet. You can get delicious vegetables at your local grocery store for really decent price. For this reason, sometimes I go overboard with buying the vegetables but I don't actually eat them fast enough. I always have these great ideas on how I want to prepare the vegetables and never actually execute the ideas. Thus I always end up with loads of veggies on the verge of rotting in my fridge.

What is wonderful about this recipe is its versatility and it is so easy to do. I got the idea from All Recipes and then did my own thing based on what I have available at home. The dressing turned out absolutely delicious and the vegetables were cooked perfectly.

I cooked these veggies slightly different from the method I stated above. We made oven-baked porkchops for dinner tonight and we didn't have enough room to fit everything. So I cooked the potatoes and onions first, removed them from the oven and set aside. When the porkchops were almost done, I roasted the rest of the veggies for 10 min and then added the cooked potatoes to the roasting pan for the last 10 min to reheat the potatoes. This worked out really well and we had a wonderfully delicious dinner.

Comments

Post a Comment

Popular posts from this blog

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,
Read more

Orange Poppy Seed Cookies

-
Image
1/2 c. Sugar 1/2 c. Butter, unsalted, room temperature 1 Egg, room temperature 1 tbsp Orange zest (from 1 large orange) 1 1/4 c. Flour 1/2 tsp Baking soda 1 tbsp Poppy seeds Pinch of salt Preheat oven to 350°F. Beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg and the orange zest. Beat until combined. In a separate bowl, mix together the flour, baking soda and salt. Slowly add into the butter mixture and mix with a wooden spoon until just combined. Fold in the poppy seeds. Place little mounds of cookie batter on a Silpat (or parchment paper or greased cookie sheet). Flatten slightly slightly with a fork. Bake for 9-11 minutes or until the edges turn a little brown. Be careful not to over cook and burn the bottoms. Allow the cookies to cool for 2-3 minutes before transferring them to a wire rack. My comments: When I saw the pictures on Elise's Simply Recipes , I knew I just had to try these cookies. It's easy to do and her cookies jus
Read more

Chinese Beef Congee

-
Image
1 c. Chinese white rice 6 c. Water 1/2 lb. Lean ground beef 1 Salted duck egg Salt & pepper to taste Lettuce, thinly sliced Sauce: 2 Green onion, chopped 3 tbsp Soya sauce (Kikkoman) 1/2 tsp Sesame oil Wash the rice several times with water. Drain out as much water as possible. Refridgerate for a few hours to let the water soak into the rice. It is easiest to pre-soak the rice overnight or in the morning, so that the rice will be ready to cook when you come home from work. In a large pot, boil the water and add the rice. Let it simmer for 30 min on medium heat. The rice should become very soft and fluffy and the liquid is slightly thickened. The consistency of the congee is typically similar to a Western style cream soup, but you can always add or reduce the water to make the congee to your desired consistency. I like my congee with medium consistency (not too watery but not too thick). While the rice is cooking, lightly marinade the ground beef with a little bit of salt or
Read more