Products used in this recipe
Roasted Italian Vegetables
Yield: 10 Servings (6 oz.)
Yield: 10 Servings (6 oz.)
You might wonder how a dish that seems so simple can be so flavorful and delicious. Trust us, with only a few ingredients and a little time in the oven, this plant-based dish is one you'll want to make again and again.
Preparation Instructions:
Step 1
Preheat convection oven to 425°F.
Step 2
For an even cook, cut the ingredients into same-sized pieces when possible. Combine vegetables in a large mixing bowl. Drizzle with olive oil and toss to coat with garlic, oregano, pepper, salt and thyme. Spread vegetables evenly in a single layer on a lightly oiled sheet pan. Bake for 15-20 minutes or until all vegetables are fork-tender and roasted. Some char on the vegetables is desirable.
Step 3
Garnish with fresh rosemary for service.
