Roasted Veggies

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Roasted Veggies

6 c. of chopped veggies ( I like broccoli, cauliflower, carrots, red

potatoes, green peppers and onions) chopped small.

1 c. Fresh sliced mushroom (optional)

1/4 c. Balsamic Vinegar or lemon juice

1/2 c. Olive Oil

3 T. Fresh Rosemary

1/2 tsp. Garlic powder

Coarse Salt to taste

 

Steam in a covered glass bowl, the veggies(except green peppers and

mushrooms) for about 7 minutes with 1/4c. of water.

 

Mix together the vinegar, salt, oil, garlic powder and rosemary while the

veggies are steaming

 

Drain the water from the steamed veggies. Toss all but 1/4 c. of the olive

oil mixture with the steamed veggies. Toss the 1/4c. reserved olive oil

mixture in a separate bowl with the mushrooms. Spread out the veggies on a

baking sheet and the mushrooms on a separate baking sheet/jelly roll pan.

You can share one end of the mushroom baking sheet with the veggies, so they

can be spread out evenly and in single layer. Bake for 30 minutes @ 450

degrees. If they still aren't toasted looking, use your lowest broil

setting and check EVERY minute, so you don't burn them.

 

We then eat the mushrooms and veggies together. It is very tasty and the

roasting brings out a nice nutty flavor in the veggies.

 

ENJOY,

Judy