This is a great time of year for all those fresh vegetables whether from your garden or a farmer's market. And here is another great recipe to sample them!
Roasted Vegetables & Pasta
10 cups fresh vegetables*
1 garlic clove, minced
2 Tablespoons olive oil
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 Tablespoon fresh rosemary
1/8 cup parmesan cheese
1/2 cup grape or cherry tomatoes, halved
cooked pasta
Preheat oven to 425 degrees F. Brush some olive oil in bottom of 9" x 13" pan. Cut vegetables into even slices/chunks. Mix with 2 Tablespoons olive oil, garlic, salt, pepper, and rosemary. Place in pan and roast for 15 minutes. Mix vegetables and sprinkle with parmesan. Bake for another 10 - 15 minutes or until tender. Mix in cherry tomatoes and roast for another 2 minutes. Remove from oven and serve over pasta.
Servings: 4 - 5
*I used carrots, zucchini, squash, red bell peppers, mushrooms, broccoli, and onions
Roasted Vegetables & Pasta
10 cups fresh vegetables*
2 Tablespoons olive oil
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 Tablespoon fresh rosemary
1/8 cup parmesan cheese
1/2 cup grape or cherry tomatoes, halved
cooked pasta
Preheat oven to 425 degrees F. Brush some olive oil in bottom of 9" x 13" pan. Cut vegetables into even slices/chunks. Mix with 2 Tablespoons olive oil, garlic, salt, pepper, and rosemary. Place in pan and roast for 15 minutes. Mix vegetables and sprinkle with parmesan. Bake for another 10 - 15 minutes or until tender. Mix in cherry tomatoes and roast for another 2 minutes. Remove from oven and serve over pasta.
Servings: 4 - 5
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| Roasted Vegetables & Pasta |
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