Market Roasted Vegetables Recipes

Steps:

• Pre-heat the oven to highest setting.
• Need a solid baking sheet 16x12 inches.
• First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
• Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
• Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.
• Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside.
• Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.
• In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.
• Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt.

Steps:

• Preheat oven to 450 degrees; place one rack in in the upper third and the other one in the lower third; half-way through the baking, switch them; spray two baking sheets with baking spray and set aside.
• Prepare all the veggies as described in the ingredient list and put into a large bowl.
• Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.
• Divide between the two baking sheets.
• Bake, tossing occasionally til tender and lightly browned for 25-30 minutes.
• Serve immediately or at room temperature.

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.