TigerFIT

Posted on: April 4, 2011

Because frozen veggies are for winter….

Use whatever you have.
Here’s what I used:

  • 2 ears of corn, sliced
  • 4 medium sized red potatoes
  • 1 onion sliced into rings
  • 2 zucchinis cut chunky like
  • a couple regular tomatoes  quartered(I had some smaller caprise tomatoes that I quartered, I ended up using 4)
  • 1/2 bunch asparagus
  • 1 T olive oil
  • 1 T garlic powder
  • salt and pepper to taste (S&P)
  • 1 T basil

I washed all the veggies and then cut them up to whatever specifications I listed above.  I set the oven to 350  and put the potatos and corn slices in the pan, and drizzled them with the olive oil, garlic powder, basil and S&P and topping them with the onion slices.  I cooked them in the oven for about 30 minutes before I came back to see how they were doing. They said they were fine, but would like some company, so I took the cue and added the asparagus, tomatoes, and zucchini.  I baked them for probably another 30 minutes.  Be careful that you watch them and stir them so that the more delicate veggies (asparagus, tomatoes, zucchini) don’t get really crispy gross.  The timing really all depends on how thick you cut your veggies. I was going for a more rustic, chunk style roast so that’s why mine took so long.  Use a bigger pan if you can so they have more surface area touching the pan (it’ll help put a nice crusty coat on them!)  My wall oven is a really weird size so I can’t fit bigger pans in it, so I had to adjust accordingly.

 

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