Oven Roasted Vegetables
Mark says these veggies are kick-ass!
Ingredients
- 1 small zucchini
- 1 small yellow squash
- 1 small red bell pepper
- 1/2 lb. fresh asparagus
- 1 medium red onion
- Sliced carrots (about 1/2 cup)
- 1/2 fresh mushrooms, optional
- 1/2 c. fresh grated Asiago or parmesan cheese
Marinade
- 3-4 Tbls. olive oil
- 1 t. salt
- 1 t. ground black pepper
- Italian seasoning (or herbs of your choice)
- dried basil, a pinch
- dried oregano, a pinch
- red pepper flakes, optional to your liking
Instructions
Marinade: In a large bowl, whisk olive oil, salt, pepper, Italian seasoning, basil and oregano (or seasonings of your choice with olive oil).
Slice vegetables into bite size pieces and add to marinade mixture. Toss to coat. Keep in bowl or transfer to a large ziplock bag. Refrigerate for a few hours before roasting.
Spread in a single layer in a roasting pan or baking sheet coated with a little olive oil.
Roast at 450 degrees for about 30 minutes until vegetables are browned and tender.
Add grated cheese onto vegetables while on pan still in oven. After 1 minutes, remove from oven and transfer to a serving bowl or platter to serve.
Serves 6
NOTE: You can use any variety of fresh vegetables.