Oven-Roasted Vegetables

“This recipe is one the very first recipe I created for Dining Services.  I have used it on many special occasions and it is a crowd favorite.   Fresh roasted vegetables are great all year round.”

—Tim Neal (Bolton Dining Commons)

oven-roasted vegetables

1 bunch fresh asparagus
1 fresh zucchini
1 fresh yellow squash
1/2 fresh red bell pepper, cubed
1/2 fresh green bell pepper, cubed
1/2 fresh red onion, cubed
1 1/2 Tablespoon olive oil
salt, to taste
pepper, to taste

Number of portions: 10

  1. Cut asparagus into approximately 2-inch long pieces. Cut zucchini and yellow squash into half moons.
  2. Combine all vegetables into a large bowl.
  3. Toss with olive oil, black pepper, and salt.
  4. Spread mixture onto a sheet pan.
  5. Bake at 375°F for 10 minutes. Do not overcook.