Roasted Vegetable Provencal

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669 Posts in 152 Topics by 40 Members
Latest Member: Momedisemam

8 ounces medium or large mushrooms, halved
1 large zucchini, cut into 1" pieces, halved
1 large yellow squash, cut into 1" pices, halved
1 large red or green bell pepper, cut into 1" pieces
1 small onion, cut into 1/4' slices, separated
3 tablespoons olive oil
2 large clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large plum tomato, quartered

Heat oven to 425 F. In a 13x9 pan (or roasting pan of your choice), combine all the vegetables except the tomatoes. Add the olive oil and herbs, salt and pepper, toss to coat. Bake 15 minutes, stir in tomatoes. Continue baking 5 to 10 minutes until vegetables are tender.

This is excellent served with pasta....but a dandy dish on it's own. You can certainly substitute some vegetables. Eggplant works nicely in here also. Very delicious and very healthy!!!