Baked Vegetables In Oven Recipes

Steps:

• Chop all the vegetables, as specified in the ingredient list.
• Preheat oven to 450 degrees F.
• Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
• Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
• Stir until all the vegetables are coated evenly.
• Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
• Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
• Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Steps:

• Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
• When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
• In prepared pan combine potatoes, carrots, onions and bell pepper.
• In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
• Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Steps:

• In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.

Steps:

• Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
• Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.

Steps:

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

Steps:

• Place large baking sheet ( I just use two cookie pans) in oven, and preheat to 450°F Cut 4 20-inch sheets of heavy-duty foil. Combine all ingredients except cheese in very large bowl. Toss to coat, and season with salt and pepper.
• Divide vegetable mixture among foil sheets. Sprinkle cheese over top. Fold foil over, and crimp edges to seal.
• Arrange packets in single layer on heated baking sheet. Reduce oven to 400°F and bake 30 to 45 minutes or until vegetables are tender. (Pierce packet with knife to test veggies). Let stand 5 minutes before serving.
• To serve: Place packets on plates, slit tops, and fold back foil.

Steps:

• Preheat oven to 450.
• Slice all or any combination of the above vegetables (it's good with all of them!).
• In a 13 x 9-inch baking or roasting pan, combine all ingredients.
• Bake uncovered, stirring once, 20 minutes or until vegetables are tender.

Steps:

• In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
• Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
• Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

Steps:

• Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
• Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
• Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Steps:

• Preheat oven to 450.
• In large plastic bag or bowl, add all ingredients.
• Close bag and shake or toss in a bowl until vegetables are evenly coated.
• Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
• Bake, stirring once, 20 minutes or until vegetables are tender.

Steps:

• Preheat the oven to 200 C.
• Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
• Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
• Serve the cod with the roasted vegetables, sprinkled with torn parsley.
• You may also enjoy a bit of mayonnaise on the side.

Steps:

• Preheat oven to 425.
• Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally.
• In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture.
• Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.