Oven Roasted Veggies

Oven Roasted Veggies Recipe

In a previous post, we talked about healthy sides and gave some tips on how to make sure you were making healthy choices when it came to side dishes. Here is a recipe that is a favorite of our CEO, Steve Alaniz.

Ingredients:

  • 1 Zucchini squash
  • 1 Yellow squash
  • ½ Yellow onion
  • 6 Baby bella, cremini, or white mushrooms (quartered)
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 2 Tablespoons of extra virgin olive oil
  • Salt
  • Pepper
  • 1 Tablespoon of Fresh Rosemary (you can use dry rosemary instead)

Coarsely chop all the vegetables into evenly sized pieces. A course chop will often result in pieces that are about a half inch in length and width.

Place all the chopped vegetables in a large mixing bowl. It needs to be large enough so you can mix them without spilling out.

Add salt and pepper to taste, mixing the vegetables to incorporate both. Add about 1 tablespoon of rosemary.

Once you are done seasoning, add in the olive oil and mix the vegetables to ensure you coat them all evenly. This can be done with a mixing spoon or by hand.

It is best to cover and refrigerate between 1-3 hours to allow the flavors to marry.

Place the roasting pan in a cold oven, start the preheating process, and wait for theoven to reach 400 degrees.

Once the oven reaches 400 degrees, open the oven and carefully add the vegetables to the roasting pan. Close the oven and wait 20 to 25 minutes, depending on how much caramelization you like on your onions. If you have people who do not like onions, go for more caramelization, as it makes the onions taste sweeter than usual.

We hope you enjoy this recipe. Please be on the lookout for more!

Disclaimer:

This blog was written by Steven Alaniz, PT. Any views or opinions represented in this blog are personal and belong solely to the blog owner and do not represent those of Momentum Physical Therapy and Sports Rehab. Before starting any new diet or exercise regime, please consult with your physician.