Baked Veggies

We enjoy oven baked veggies at our house. Now is a good time to start making vegetable dishes as the gardens are coming in and fresh vegetables are always better than frozen. Hope you will try this recipe and let me know if you like it or have any suggestions for improvement. Just put a comment at the bottom of the page.

Place veggies in a single layer in the baking pan.

Yum!

Baked Veggies

Place the following veggies, except asparagus, into a mixing bowl:

2-3 small potatoes, cut into small to medium chunks
1 medium onion, cut into chunks
½ cup carrots, use whole if small, otherwise cut into small pieces
1 sweet pepper (I used an orange sweet pepper)
2 ears fresh corn, cut kernels in one pass. Do not scrape the cob.
10-12 stalks asparagus
Salt and pepper
Herbs of your choice
1-2 tablespoons extra virgin olive oil

Add salt and pepper.and the herbs of your choice. This time I used parsley, basil and dill. Drizzle a tablespoon or so of extra virgin olive oil on the veggies. Mix well so that the veggies have a slight coating of olive oil on them. Spread veggies in a single layer in a baking pan. (I cover my pans with tin foil so that the clean-up is easier.) Place 2 or 3 pats of butter on the veggies.

Bake in a pre-heated 425 degree over for 30 minutes. Mix the asparagus into the veggies and continue baking for about 20-30 additional minutes.

Other veggie combinations are good as well. Generally what I have on hand is what goes into this dish. Try it with broccoli, cabbage, zucchini, and other vegetables.

Maggie

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