Oven Roasted Veggies

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1 bundle of asparagus

1 bag whole frozen green beans

1 small bag of snow peas

2 medium to small yellow squash

1 zucchini

1 small bag of baby carrots

1 package of grape tomatoes

1 small bag of baby red potatoes

extra virgin olive oil

2 tablespoons rosemary

2 1/2 tablespoons basil


1 1/2 tablespoons garlic salt


1. Pre-heat the oven to 200/425 degrees.

2. Cut squash and potatoes into chunks. For the asparagus, snap at the appropriate areas for them. This is usually about 1 to 1 1/2 inches from the bottom of the asparagus. Then cut Asparagus in half. Not down the middle in half, but across. We want to leave the spears intact.

3. Next, you will want to mix the vegetables in one bowl.

4. Once the vegetables are in the bowl, sprinkle your olive oil all around the top of them. Add all of the seasonings on top. With your CLEAN hands, fold all of the vegetables and seasoning together. Keep mixing until you are sure that the ingredients are nice and spread out. Cover the dishes with foil, and bake for 30 minutes. Take off the foil and bake for another 10 to 15 minutes.

Bon Appetit!

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