Vegetable Medley

In this recipe eggplant mushrooms sweet pepper and red onion are drizzled in a simple sage vinaigrette and roasted until tender. Coat the bottom of a 9x13 inch baking dish with oil. Bake in the preheated oven for 30 minutes then add the zucchini and asparagus and drizzle with the remaining 1 tablespoon of olive oil.

Olivia Luz

Toss vegetables together in a medium bowl. In a large nonstick skillet or wok stir fry the broccoli carrots onion and celery in remaining oil for 2 3 minutes. The colorful assortment of veggies can be cooked until tender or crispy and caramelized. This flavorful and easy to make roasted vegetable medley is the perfect vegetable side dish for your chicken pork or beef dinners. In a medium saute pan heat the butter and water together over medium heat.

Cook and stir for 3 minutes. Add the bouillon mixture. Spread sweet potatoes on the bottom then top with red potatoes onion garlic green bell peppers red bell peppers and carrots. I ordered their roasted vegetables and loved them so much i came up with my own version at home. Add the vegetables to the pan and turn the heat to medium high.

The inspiration for this recipe came from the claim jumper restaurant. Oven roasted vegetables medley is a colorful complement to beef chicken pork or fish. All of my favorite vegetables are included in this dish. Roasted vegetables are a popular choice because they are so easy to prepare. Place the yams parsnips and carrots onto the baking sheets.

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In a small saucepan heat bouillon and water for 1 minute. Stir in the salt garlic powder pepper and 1 teaspoon oil. In a small saucepan heat bouillon and water for 1 minute. The inspiration for this recipe came from the claim jumper restaurant. Cook and stir for 3 minutes.

Stir in the salt garlic powder pepper and 1 teaspoon oil. Toss vegetables together in a medium bowl.