Roasted Vegetables

There is a lot of flexibility in this recipe as you can use any vegetables you like, as well as different herbs and seasonings. It’s best to separate the vegetables by longer and shorter cooking times.

I used baby red and yellow potatoes, sweet potatoes and thyme for the longer cooking vegetables, and onion, zucchini, red and orange peppers and dill for the shorter cooking vegetables.

Other good veggies to try: Carrots, winter squash, beets and other root vegetables for long cooking. Mushrooms, tomatoes, eggplant, and other summer squash. Any herb can be used – oregano, basil, Italian seasoning, savory, parsley…

Place 1-3 tsp. olive oil, 1/8-1/4 tsp salt and 1/2-1 tsp. dried herbs (depending on how many vegetables you are using) in a corner of a 1 gallon zip-top bag. Knead bag with your fingers to mix salt and herbs with the oil. Chop vegetables into similar sizes – slices or cubes – whatever you like and add to the bag. Seal bag and shake until you can see the herbs evenly coating the vegetables. Let this marinate for at least an hour (longer if you like – just refrigerate the bag). I used two bags – one for the longer cooking potatoes and one for the shorter cooking vegetables.

Place seasoned vegetables on a parchment lined baking sheet (you can put the vegetables directly on the baking sheet if you don’t have parchment, but clean-up is easier with the parchment). Bake at 400 F. for 40 minutes for long cooking and 20 minutes for shorter cooking vegetables (If you don’t want to bother with two bags and baking sheets or need this many vegetables, you can put them all together and bake for 40 minutes – some veggies will just be softer).

Remove from oven and enjoy! I paired them with brown rice, pinto beans, steamed asparagus and chopped tomatoes.

I always make a lot and add them to meals over the next day or so. They won’t be crispy the next day, but the flavors are wonderful.