We’ve been making a lot of pesto with pasta this fall, so I wanted to make a side dish that was both healthy and would pair great alongside a pesto dish. So I chose to make roasted veggies which provides a fresh flavor burst to any pesto dish. Plus I had some veggies left over, which I plan eat over rice, pasta, or alongside chicken or fish. Roasted veggies is Robin to your dinner’s batman.
Roasted Veggies
Author: Alexis Avila, A Day in the Bite
Recipe type: Appetizer
Cuisine: Meditteranean
Prep time:
Cook time:
Total time:
Serves: 6-8
We've been making a lot of pesto with pasta this fall, so I wanted to make a side dish that was both healthy and would pair great alongside a pesto dish. So I chose to make roasted veggies which provides a fresh flavor burst to any pesto dish. Plus I had some veggies left over, which I plan eat over rice, pasta, or alongside chicken or fish. Roasted veggies is Robin to your dinner's batman.
Ingredients
- 1 large zucchini, cut into 1 inch chunks
- 1 large yellow squash, cut into 1 inch chunks
- pint of cherry tomatoes
- 1 large sweet potato
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 2-4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the oven to 425°F with a rack in the middle position.
- Chop up the vegetables. Peel the vegetables if desired, then cut into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.
- Toss the vegetables with olive oil and salt. Transfer the vegetables to a large bowl. Add the oil, salt, and pepper and toss to combine. Add more oil if the vegetables still look dry or don't seem evenly coated.
- Spread onto a baking sheet. Spread the vegetables out on a baking sheet, in an oven-proof skillet, or in a baking dish. Make sure they are in a single layer with a little space in between; if they are too crowded, the vegetables will steam instead of roast.
- The sweet potatoes will take the longest to cook, so feel free to roast in separate pan OR take out the rest of veggies first and roast the sweet potatoes a little longer.
- Roast the vegetables until tender. About 45 min. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork or knife and they are showing crispy, charred bits at the tips and edges.
- Serve immediately. Transfer the vegetables to a serving dish and taste; sprinkle with additional salt or pepper if needed. Serve while still hot.
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