{"id":3016,"date":"2011-06-13T06:52:17","date_gmt":"2011-06-13T10:52:17","guid":{"rendered":"http:\/\/bodynsoil.com\/blog\/?p=3016"},"modified":"2019-10-30T08:28:17","modified_gmt":"2019-10-30T12:28:17","slug":"recipe-roasted-vegetables","status":"publish","type":"post","link":"https:\/\/bodynsoil.com\/blog\/2011\/06\/recipe-roasted-vegetables\/","title":{"rendered":"Recipe: Roasted Vegetables"},"content":{"rendered":"
\n

Recipe: Roasted Vegetables<\/h3>\n

A family favorite around our house is roasted vegetables, we love them because they are so versatile! Not only can they be served by themselves but they can be added to pasta and eaten both hot or cold. Want to dress us a pasta sauce or add nice zing to any dish then add roasted vegetables, they are easy to make and add a lot of flavor.<\/p>\n

In the summer months they can be made directly on the grill and will make your neighbors wish they had an invite to your house.<\/p>\n<\/blockquote>\n

 <\/p>\n

<\/p>\n

\n

Recipe: Roasted Vegetables<\/h2>\n

\t\t<\/p>\n

\n\t\tThis very versatile dish and can be served with cooked pasta to be eaten hot or cold, added to a pasta sauce or served plain as a side dish. You can serve the vegetables whole or puree them for a saucier version, whichever way you choose to serve your roasted vegetables I am sure they will be a hit with your family as well.\t<\/p>\n

\n
    \n
  • 1 Eggplant (chopped into 1 inches pieces)<\/li>\n
  • 1 red pepper (seeded and chopped into 1 inches pieces)<\/li>\n
  • 1 yellow or orange pepper (seeded and chopped into 1 inches pieces)<\/li>\n
  • 1 yellow summer squash and\/or zucchini squash (chopped into 1 inches pieces)<\/li>\n
  • 1 large red or vidalia onion (chopped into 1 inches pieces)<\/li>\n
  • 3-5 Tablespoons Olive Oil<\/li>\n
  • 1 Tablespoon flat leaf parsley (chopped)<\/li>\n
  • 1 tsp of dried oregano<\/li>\n
  • 1 cup of tomato (seeded and chopped into 1 inches pieces)<\/li>\n
  • 2 cloves of garlic<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Preheat your oven to 375 degrees.<\/li>\n
    2. Rinse your prepared vegetables (peppers, squash, onion, eggplant) under cold water and drain slightly. Once rinsed place these vegetables into a large roasting dish. I like to get my vegetables into a single layer, use two roasting trays if needed. Pour 3 tablespoons of the olive oil over the vegetables and then sprinkle with sea salt and herbs. Roast for 30 minutes, stir vegetable two or three times during roasting.<\/li>\n
    3. After 30 minutes of roasting add the tomatoes and garlic into the pan, roast for another 20 minutes, stir another 2 or 3 times.<\/li>\n<\/ol><\/div>\n
      \n

      For variety: Add any of your family favorite vegetables like: carrots, potatoes, brussels sprouts, turnips, beets, asparagus, cauliflower.. the list is endless. If you are using an outdoor grill you can place the vegetable in a covered pan for the initial cooking then remove the cover in the last 10 minutes to dry out the dish.<\/p>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n

       <\/p>\n

      \"Roasted

      Prepped and in the pan ready for roasting<\/p><\/div>\n

       <\/p>\n

       <\/p>\n

      What are your favorite vegetables for roasting and how do you like them served? <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      Recipe: Roasted Vegetables A family favorite around our house is roasted vegetables, we love them because they are so versatile! Not only can they be served by themselves but they can be added to pasta…<\/p>\n","protected":false},"author":8,"featured_media":9486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[209,1046],"tags":[488,486,258],"class_list":["post-3016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-vegetable","tag-grill","tag-roasted","tag-vegetable"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2016\/03\/close-up-roasting-veggies2.jpg?fit=1024%2C768&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p1qEFP-ME","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":5262,"url":"https:\/\/bodynsoil.com\/blog\/2013\/05\/crustless-quiche\/","url_meta":{"origin":3016,"position":0},"title":"Crustless Quiche with Vegetable and Protein","author":"Bodynsoil","date":"May 24, 2013","format":false,"excerpt":"Fussy Eater Fix: Pick your Vegetable and Protein for this Quiche This Crustless Quiche recipe is perfect when multi-tasking breakfast. Once blended, pour the egg mix over vegetables and protein mixture of choice. Once in the oven, you'll have 45 minutes to relax and catch up before enjoying a fresh\u2026","rel":"","context":"In "Appetizer"","block_context":{"text":"Appetizer","link":"https:\/\/bodynsoil.com\/blog\/category\/body\/recipes\/appetizer\/"},"img":{"alt_text":"crustless quiche","src":"https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2013\/05\/quiche.jpg?fit=900%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2013\/05\/quiche.jpg?fit=900%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2013\/05\/quiche.jpg?fit=900%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2013\/05\/quiche.jpg?fit=900%2C675&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1687,"url":"https:\/\/bodynsoil.com\/blog\/2010\/11\/maple-roasted-sweet-potatoes\/","url_meta":{"origin":3016,"position":1},"title":"Maple Roasted Sweet Potatoes","author":"Bodynsoil","date":"November 23, 2010","format":false,"excerpt":"The first time I made this Maple Roasted Sweet potatoes recipe, everyone at the table loved it, soon it was a staple at holiday meals. 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Light and lovely, this side dish will be requested, shockingly, by family members again and\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/bodynsoil.com\/blog\/category\/body\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2010\/03\/roasted-cauliflower-2-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":8876,"url":"https:\/\/bodynsoil.com\/blog\/2016\/02\/bbq-shredded-chicken-in-the-instant-pot\/","url_meta":{"origin":3016,"position":3},"title":"BBQ Shredded Chicken in the Instant Pot","author":"Bodynsoil","date":"February 26, 2016","format":false,"excerpt":"Instant Pot BBQ Shredded Chicken Have you made shredded chicken in the past? Our family typically used technique we used with pork and it cooked for hours! When we discovered the Instant Pot, we were smitten. While researching I found FlavorRD's very versatile recipe, which I've included in 21 Instant\u2026","rel":"","context":"In "Dinner"","block_context":{"text":"Dinner","link":"https:\/\/bodynsoil.com\/blog\/category\/body\/recipes\/dinner\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2016\/02\/20160219_193101-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":10509,"url":"https:\/\/bodynsoil.com\/blog\/2016\/11\/daily-prompt-vegetal-collective\/","url_meta":{"origin":3016,"position":4},"title":"Daily Prompt Vegetal Collective","author":"Bodynsoil","date":"November 10, 2016","format":false,"excerpt":"The daily prompt word is Vegetal1, something often written about in this organic gardening blog. So much so that I'm preparing a post on garden care tips using things you might presently have in your kitchen. 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For those that struggle with MSG or other various additive, creating your own popular meals helps to manage troublesome ingredients. I've adapted the\u2026","rel":"","context":"In "Dinner"","block_context":{"text":"Dinner","link":"https:\/\/bodynsoil.com\/blog\/category\/body\/recipes\/dinner\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bodynsoil.com\/blog\/wp-content\/uploads\/2009\/09\/23320814531_6b2e42c97b_z-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/posts\/3016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/comments?post=3016"}],"version-history":[{"count":0,"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/posts\/3016\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/media\/9486"}],"wp:attachment":[{"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/media?parent=3016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/categories?post=3016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bodynsoil.com\/blog\/wp-json\/wp\/v2\/tags?post=3016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}