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Title : Roasted Vegetables Take Two
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Roasted Vegetables Take Two

Roasted vegetables and steamed vegetables are popular side dishes on buffet tables. They go well with a variety of main dishes and taste great by themselves. I have a roasted vegetable recipe here that I use to stuff sliders. For this recipe I wanted something that could be served on its own. I cut the vegetables into large pieces and roasted them until they were cooked but not mushy. The hold their shape well and seasoning with salt, pepper and a little oil.

There is really no recipe for these vegetables. I used zucchini, red bell pepper and onion. You could add other vegetables of your choice. Cut the bell pepper and onions in thick strips. Cut the zucchini in thick circles along the length. Add salt, pepper and drizzle a little oil.

Bake in a preheated oven at 400 F for 20-25 minutes. Turn the vegetables upside down and bake again for 15-20 minutes.

The vegetables should be cooked through but not turn mushy and limp. Take them out of the oven and serve them while hot.

Enjoy!

This is my entry for week two, day two of BM #57 for the theme side dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.

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