Oven Dried Vegetables Recipes

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:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Steps:

• Preheat the oven to 350 degrees. Sprinkle a baking sheet with salt. Top with onions, carrots, quince, and celery roots in a single layer. Cover with aluminum foil, and bake until just tender, about 1 hour.
• Remove from oven, and uncover. When cool enough to handle, peel and core the quince. Cut vegetables into serving-size pieces. Transfer the quince and vegetables to a medium bowl. Drizzle with oil, and toss to evenly coat. Place in a baking dish just large enough to hold them in a single layer. Top with herb sprigs.
• Shortly before serving, preheat the oven to 400 degrees. Place baking dish in oven, and cook until heated through, 10 to 15 minutes.

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.