Roasted Vegetables

Ingredients - serves 4

  • 2-3 tbsp extra light virgin olive oil
  • 1 small bag of baby carrots, cleaned and peeled
  • 2 zucchini
  • 5 ripe roma tomatoes
  • 1 bunch of asparagus
  • 1 yellow onion
  • 10 whole mushrooms
  • 6-7 cloves chopped garlic
  • 1 bunch of basil
  • oregano
  • herbs de Provence
  • salt and pepper, to taste


Preheat oven to 375F. Steam carrots 5-10 min. Drizzle olive oil on bottom of roasting pan. Remove ends from zucchini, rinse and dry. Angle cut zucchini into thick slices and place in roasting pan. Remove stems from tomatoes, quarter and place in roasting pan. Add carrots. Trim asparagus and add to roasting pan. Peel onion; cut in half and then cut in quarters and add to pan. Remove stems from mushrooms and wipe cap with damp sponge. Cut in half; add to roasting pan. Finely chop garlic and sprinkle over vegetables. Trim stems from basil; shred basil with knife; coarsely chop. Sprinkle basil, oregano, herbs de Provence, salt and pepper over vegetables. Taste and season as desired.

Mix vegetables thoroughly, with hands or large spoon. Place in oven, uncovered. Shake pan every 10 minutes to cook vegetables evenly. Cooking for 25-30 minutes. Do not overcook. Serve hot or at room temperature. Can be left at room temperature or reheated for next day.