Roasted Vegetables Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
This roasted vegetables recipe uses the best of Autumn vegetables. Mixing the veggies works because the tougher veggies are roasted 10 min longer.
- 6 medium yellow potatoes unpeeled and sliced into 3/4" to 1" thick pieces
- 1 medium butternut squash peeled, seeded and sliced into 3/4" - 1" thick pieces
- 2 large carrots peeled and sliced into 1/2" thick rounds
- 4 cloves of garlic finely chopped
- 1 large or 2 medium zucchini sliced into 3/4" thick rounds
- 2 red yellow or orange bell peppers, cut into 1" pieces
- 1.5 Tbsp garlic salt or to taste
- Freshly grated black pepper to taste
- Extra light olive oil or avocado oil, or vegetable oil
- 1/2 cup shredded parmesan or mozzarella cheese
What you will need:
- 2 9x13 metal baking pans or (1) large roasting pan lined with foil.
Preheat Oven to 450˚F with the oven rack in the center of the oven. Line baking pans with foil and generously grease with about 1 Tbsp olive oil in each pan.
Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.
In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.