Zesty Roasted Vegetables
I don’t recall my mom ever roasting or grilling vegetables when I was growing up. We had our share of fried, boiled, and steamed vegetables—but never roasted. Now, as mistress of my kitchen, I’ve been making up for lost time.
I routinely roast a variety of vegetables. There’s really no recipe for roasting vegetables other than cutting them up, drizzling them with olive oil, sprinkling them with salt, and roasting them at 425o for 20 to 25 minutes until they are to your liking. That’s not actually a recipe, is it?
One day I decided to try a little something different when I spotted a Kraft recipe using their Good Seasons Italian dressing which I always have in my pantry. The dressing used to coat the vegetables is really pretty basic, but it is livened up by the addition of fresh lemon juice. The original directions actually called for grilling the vegetables, but the BBQ was full up with chicken Roger was grilling. I wanted everything cooked at the same time, so I decided to roast the vegetables in the oven instead of grilling them.
I cooked zucchini and summer squash on one cookie sheet and bell peppers with Vidalia onions on another. The roasted vegetables were somewhat ratatouille-like; and, as always, the lemon imparted a nice fresh flavor. I was very pleased with the results and glad to add another approach for summer vegetables to my repertoire.
One year ago: Thai Chicken Wraps
Two years ago: Chicken Spizzadino
Zesty Roasted Vegetables
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white vinegar
- 3 tbl. lemon juice
- 1 envelope Good Seasons Italian Dressing Mix
- 2 lbs. mixed fresh vegetables (zucchini, red peppers, yellow peppers, green peppers, new potatoes, summer squash, etc.), cut up
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Directions
Mix oil, vinegar, juice and dressing mix in cruet or small bowl as directed on package.
Place cut vegetables on a cookie sheet in a single layer. Drizzle dressing over vegetables, using pastry brush to distribute dressing uniformly. Alternatively, you could toss vegetables with dressing in a bowl before spreading on cookie sheet.
Preheat oven to 425o. Roast vegetables for 20 to 25 minutes or until crisp-tender, turning and brushing occasionally with reserved dressing. Roasting time will vary depending on the size and type of vegetables.
Source: Adapted from a Kraft Kitchens recipe