Any roasted veggies recipes?

Personally I love them on the grill, especially squashes, peppers and large mushrooms. Sometimes add a little olive oil, sometimes a little hot sauce, sometimes a little lemon juice.

Looking forward to the responses

I have one of those roasters that goes on top of the stove- but have NO IDEA how long and what heat to cook them at.... I was thinking maybe just a little natures seasoning or something close for a little added flavor- but I don't know. Haha.

Cut up some carrots, red peppers and onion. Drizzle with olive oil and sprinkle with sea/kosher salt and a little garlic salt. I have a basket for the grill that works really well but when I need to I can do it on a cookie sheet by using the broil option on the oven.

Last time I broiled I don't know if I did it too long, or just cut the veggies too thin ...but a lot of them practically disappeared. I have always cooked really good (maybe not healthy- but good) so that was a major kick to the ego. LOL

I absolutely LOVE these little mini frozen brussel sprouts they sell at Trader Joes. I'll take a handfull of them, chop up a carrot, and sometimes throw in some zucchini. For cooking them: how I actually make mine is I use one of those "Perfect Meatloaf Pans" that they sell at Target (also find em at Bed Bath & Beyond, or online...) It's got a bottom tray to collect drippings or fat (if cooking meat). I toss my brussel sprouts and carrots with some olive oil, sprinkle on garlic powder and some season salt and I'll put those bad boys in my meatloaf pan in the oven for about 25 minutes. I like using the meatloaf pan cuz if I go a little crazy with the olive oil, it drips through the grade on the bottom and my veges don't sit in the extra oil.

They are faaaaaaaabulous!

...MMMmmmMMMmmMm.... if you like brussel sprouts, of course.

:sick: bleh- not a fan of brussel sprouts- would probably be tasty with some other veggies though! Thanks!

What kind of roaster goes on top of the stove? I'm intrigued!

It's like a turkey sized one... let me see if I can find you a link to one. They're awesome!

edit: Kinda like this

http://www.angelfire.com/az2/waterless/Roasters.html

I see everyone saying they drizzle with olive oil. Olive oil is chock full of calories, so I opt for cooking spray.
I keep my roasted vegetables simple. Zucchini, onions, and carrots. I season with sea salt, pepper, garlic powder, ground sage and dill.

Spray a large baking sheet with the cooking spray. Spread all the veggies out evenly. Bake at 350 until they are caramelized (i toss them around about halfway through).

I make a huge batch on Sundays and use them for EVERYTHING. I put em on salads, on turkey burgers, used them as a meat substitute in nachos, etc, etc.

Ohhhh, yummy!!!

here's one I just found- thought i'd share


Original Recipe Yield 12 servings
Ingredients
1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper
Directions
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutritional Information
Amount Per Serving Calories: 123 | Total Fat: 4.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Nutritional Information
Roasted Vegetables
Servings Per Recipe: 12

Amount Per Serving

Calories: 123

Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 45mg
Total Carbs: 20g
Dietary Fiber: 3.1g
Protein: 2g



and another



Original Recipe Yield 24 servings
Ingredients
8 zucchini, peeled and chopped 1 eggplant, peeled and diced 8 carrots, diced 16 cherry tomatoes 2 red onions, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/2 cup olive oil 1 teaspoon dried rosemary 1 teaspoon dried thyme 2 bay leaves, crushed 1 teaspoon dried oregano 2 cloves garlic, minced 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest salt and pepper to taste
Directions
In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutritional Information
Amount Per Serving Calories: 72 | Total Fat: 4.7g | Cholesterol: 0mg