These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 6servings
Calories: 60kcal
Ingredients
1red onionroughly diced
1red bell pepperroughly diced
1/2lbfresh broccolicut into small florets
1yellow squashcut into 1/4 in slices
1zucchini squashcut into 1/4 in slices
2clovesgarlicminced
1tbspolive oil
1tspdried basil
1/2tspblack pepper
Instructions
Chop vegetables and place in a large bowl and mix to combine.
Add olive oil, garlic, basil, salt, pepper, and stir until vegetables are evenly coated.
Spread in a single layer on a large baking sheet. Bake at 400˚F for 15-20 minutes or until vegetables are tender.
Remove from oven and serve warm. Enjoy!
Notes
How to Store: You can store leftovers in the refrigerator for 3-4 days or in the freezer up to a month.How to Freeze: You can freeze leftovers, or make a double or triple batch and have them for dinner, then freeze the remaining veggies to easily reheat throughout the month.
Prepare Roasted Vegetables as directed
Let cool completely.
Divide into meal sized portions.
Package in an airtight container or zip top bag.
Freeze.
How to Reheat: These can be reheated in the microwave in 30 second increments.How to Scale: You can easily double or triple this recipe if you are feeding a crowd. Eat them day of or save for later.