Come to the Table: Roasted Vegetable Plate

Well, this is it. The 6th and final week of the Come to the Table series. I couldn't think of a better way to celebrate the blogs the first anniversary than with a series all about my love for food, hospitality, and life around the table. I hope you made some of the recipes and that they will become regulars in your home.

We are ending this with my moms birthday celebration meal, a Roasted Vegetable Plate. There is nothing my mom loves quite more than a big plate full of veggies for dinner. Add a side of greens, butter beans, and black eyes peas and I am sure she will have died and gone to heaven 🙂

This is another no recipe recipe - which as you know are my favorites. Just a couple key things you will need:

1. veggies that are in season
2. olive oil
3. salt, pepper, and garlic powder

Keep it simple and delicious. Preheat your oven to 400 degrees. We were on the tail end of summer when I made this recipe and squash and zucchini were still in their prime. Now, that's it's fall throw in sweet potatoes, butternut squash, carrots - all the root veggies - yum! Maybe add a dash of cinnamon to them....the possibilities are endless!

I went with asparagus, squash, zucchini, eggplant and a bell pepper. Slice any way you would like and place on a lined baking sheet. Drizzle with a little olive oil and seasonings. Toss gently with your hands to make sure they are all covered and place in the oven.

Now I like my Roasted Vegetable Plate a little more on the "borderline burnt and crispy part" so I will leave them in to roast a little longer than 30 minutes. It depends how thick you cut your veggies and your preference of roast but start checking around the 20-minute mark to see if they are done to your liking.

Once they are out to arrange on a large platter, squeeze some lemon over it and sprinkle with some fresh basil and wha-laa, we are ready to eat! This would go great with Parmesan Chicken,  Baked Pesto Chicken, on top of a hearty quinoa bowl with roasted salmon or just enjoy along by itself! I paired this plate up with my Garlic Smashed Potatoes and had the best lunch. It makes a beautiful and easy side to serve at a dinner party or just as easy to make for dinner for 2.

Make sure you watch the video linked along explaining a little more in depth my love for this series, thanking my mom for how she taught me how to cook and love entertaining and yummy things to come. Let me know down below what your favorite recipe from this series was! And stay tuned.....we have some very October and Fall things coming for the rest of this month! 😉

Come to the Table: Roasted Vegetable Plate

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• Author: Heather
• Total Time: 45 minutes
• Yield: 6 1x
• Diet: Gluten Free

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Description

There is nothing better than a Roasted Vegetable Plate full of in-season veggies. Enjoy alone or as a bountiful side to a dinner party. You can't go wrong either way!

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Ingredients

Scale 1x2x3x

• 1 lb Asparagus
• 1 Yellow Squash
• 1 Zucchini
• 1 Eggplant
• 1 Bell Pepper (red, yellow or orange)
• 2 Tablespoons Olive Oil
• Salt & Pepper
• Garlic Powder

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Instructions

1. Preheat oven to 400 degrees.
2. Wash and dry veggies.
3. Line 2 baking trays with aluminum foil.
4. Prep and cut all veggies. Trim the ends of the asparagus. Slice the squash and zucchini long ways. Cube the eggplant. Cut the pepper in strips. Place all prepped and sliced veggies on the 2 baking trays.
5. Spread veggies evenly amongst the 2 trays, trying your best not to overcrowd them.
6. Drizzle each tray with 1 tablespoon or so of olive oil. Sprinkle with garlic powder, salt, and freshly cracked pepper.
7. Using your hands, gently toss all the veggies to make sure they are coated and place in the oven.
8. Roast for 20-25 minutes, depending on how "crispy" you like your veggies.
9. Serve on a large platter and enjoy immediately.

Notes

• My Garlic & Rosemary Smash Potatoes are a great addition to this veggie plate.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Vegetable
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 scoop
• Calories: 88
• Sugar: 5.8 g
• Sodium: 4.6 mg
• Fat: 5 g
• Carbohydrates: 10.1 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 0 mg

Keywords: Roasted Vegetable Plate

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