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!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400 degrees.
- Wash and dry veggies.
- Line 2 baking trays with aluminum foil.
- 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.
- Spread veggies evenly amongst the 2 trays, trying your best not to overcrowd them.
- Drizzle each tray with 1 tablespoon or so of olive oil. Sprinkle with garlic powder, salt, and freshly cracked pepper.
- Using your hands, gently toss all the veggies to make sure they are coated and place in the oven.
- Roast for 20-25 minutes, depending on how "crispy" you like your veggies.
- 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
