You are|Are|Again} looking for inspiration recipes oven roasted vegies that are interesting? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious oven roasted vegies should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of oven roasted vegies, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare oven roasted vegies good home, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings required for make

1. Prepare 1 large sweet potato, peeled and cut
2. Prepare 2-3 parsnips, peeled and cut
3. Prepare 2-3 carrots, cut
4. Prepare 8 oz mushrooms, remove stems, cut in half or quarters
5. Prepare 1/2 medium red onion, sliced thin
6. Use 1 medium yellow squash, cut
7. Prepare 6 small bell peppers, seeded and cut (assorted colors)
8. Use 1 T dried thyme
9. Prepare 2 T dried rosemary
10. Prepare 1/4 c olive oil plus alittle more to drizzle later
11. Prepare 2 T balsamic vinegar
12. Use 1/2-3/4 tsp salt and pepper (eyeball it)
13. Use 15 grape tomatoes (assorted color)

Line baking sheet with parchment paper; set aside. Cut cauliflower and broccoli into bite-sized florets, if needed. Combine melted Butter with Olive Oil & Sea Salt and all remaining ingredients in bowl. Line the pan with foil or parchment paper for easy clean up.

Instructions to cook Oven roasted vegies:

1. Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes.
2. In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.
3. In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.
4. Spread the vegetables (except tomatoes)on a large sprayed baking sheet.
5. Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.
6. Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.
7. Serve.
8. Done and ready to serve!

Season with oregano and a touch of red wine vinegar. Add sliced olives to the pan. Sprinkle with feta cheese and top with a squeeze of lemon juice prior to serving. Position an oven rack towards the lower third of the oven. Prepare vegetables by peeling and trimming as needed.

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