I made this last night and it was so easy and yummy. Even my boys loved it. It's a good way to get your veggies in and have them cooked well. The amount of olive oil could probably be reduced a little. I ate mine over rice, but it would also be good over pasta, in a flour tortilla, on a pizza crust, French bread, etc.
Oven Roasted Vegetables
6 cups prepared vegetables
1 large Vidalia or red onion (use for flavor even if not going to eat it!)
3-4 raw cloves garlic, peeled (whole)
1/2 tsp. salt
1 tsp. lemon pepper seasoning
2 T. olive oil
3 T. balsamic vinegar
Preheat oven to 425. Spray long, shallow dish with Pam.
Wash, trim, and cut veggies into 2-inch pieces. Peel onion and cut into eighths. Put veggies in large pan (not crowding them) and mix up rest and pour over. Stir so all veggies are coated thoroughly.
Bake 45 minutes, stirring every 15 minutes, until tender and lightly browned. Do NOT cover the pan or you won't get the same effect. (Can prepare ahead and put in ziplock bag to marinate in refrigerator.)
I used red bell pepper, eggplant, yellow squash, Portobello mushrooms, fresh aspargus tips. Also could use carrots, broccoli, cauliflower, celery, potatoes, zucchini.
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Oven Roasted Vegetables
