Roasted Vegetables

After my post, Losing It, someone commented that I should try roasted vegetables. Thanks for that suggestion; they were delicious!



This takes about 45 minutes from start until ready to eat. Most of the time involved is in chopping the vegetables, but I started roasting the ones that take longer to cook while chopping the softer ones.

Here’s my recipe:

2 medium-small red potatoes
1 cup baby carrots
1 small, or ½ large sweet onion
1 small zucchini
1 small, or ½ large, sweet red or green pepper
1 cup mushrooms
½ bundle of asparagus
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons teriyaki sauce

Heat the oven to 425 degrees.

Slice the potatoes into quarter inch rounds. In a large mixing bowl, place potatoes and carrots. Toss with olive oil. Spoon into a 9 x 12 inch glass baking dish. Leave any excess oil in the bowl. Roast in the oven for 10 minutes.

Chop the sweet onion into 1 inch chunks. Break apart, add to the mixing bowl, drizzle with balsamic vinegar and toss. When the 12 minute timer beeps, spoon the onions onto the potatoes and carrots in the oven. Again, saving any excess oil or vinegar. Roast for another 12 minutes.

Slice the zucchini into one inch rounds, cut the larger mushrooms into halves or quarters, slice the pepper into half inch strips, and add all to the mixing bowl.

Cut the tips off half a bunch of asparagus at about 3 inches from the tip. Make another cut about 2 inches down the stems and place the asparagus cuts in the bowl. Put the tougher ends of the stems in the compost.

Drizzle the teriyaki sauce over all the vegetables in the bowl. Add these softer vegetables and the remaining liquid to the baking dish and roast all for an additional 15 minutes.

We ate these sizzling hot with warm homemade bread. Yum! I am not a vegetarian, but didn’t miss having meat with this meal.