Roasted Vegetables

It’s not very often any more that we have company over for dinner. However, our dear friends from Northern Ireland were going to be in town for 3 weeks, and we always have them over for dinner when they are here in town. Of course, I always wonder what I should serve for dinner when they come, knowing that they are invited out for dinner a lot while they are here. I asked the guys what they thought, and both of them said Alfredo sauce! I had been thinking of chicken, so I thought that serving the chicken with Alfredo sauce was a great idea. Serving a nice green leafy salad was a given since I knew that they loved good salads.  The hubby had some fresh new potatoes that he dug up the morning of the meal, so I needed a way to serve them as well as a hot veggie dish.

It wasn’t hard to come up with this roasted vegetable dish. It was fast and easy to make and absolutely delicious!  This recipe serves about 10, depending on how much everyone eats. I served the leftovers in a brothy soup on Saturday for lunch.

Doesn’t this look amazing?

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You can use just about any veggies that you want. Here is how I made mine. I didn’t use peppers since one of our guests has a severe allergy to peppers, but next time, I will probably add them.

1 large zucchini

1 large summer squash

1/2 lb. asparagus, cut into 1-inch pieces

1 medium red onion

several carrots, peeled and cut up into small pieces, about 1-1/2 cups

2 medium broccoli crowns

about 1-1/2 cups chopped mushrooms

1 medium head cauliflower

about 7-8 new red potatoes, cut into 4ths

1 tsp. minced garlic

1/2 c. olive oil

salt, pepper, garlic powder, onion powder, basil, parsley, and any other seasonings you desire

Wash and cut up the veggies into bite-sized pieces. Place all of them into a very large bowl for easy stirring. Combine the seasonings and olive oil. Pour over the veggies and stir well to coat all of the veggies.

Lightly spray a large jelly-roll pan. Spread the veggies out on the pan. Bake in a 425 oven for about 12 minutes. Remove pan and stir the veggies to turn them over. Return it to the oven and bake about 10 more minutes or until veggies are tender. **Watch them carefully!! You don’t want them to burn!

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Lemon-Parmesan Asparagus Spears

I’m planning to try this recipe as something new for our Easter dinner this year!  It sounds so yummy!  The hubby found the recipe, and asparagus was on sale at the grocery store this week!

Check it out here!

What new recipes are you trying this weekend?