Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 450 degrees Fahrenheit. Line a 9x13-inch baking dish with foil. In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended. Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture. Toss with a slotted spoon until all vegetables are well coated. Place seasoned vegetables in the foil-lined baking dish. Roast in the preheated oven for 30 minutes. Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables. Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Yield Makes 12 servings Number Of Ingredients 13 Steps:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets. Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.
Time 55m Yield Makes 6 servings, about 1 cup each. Number Of Ingredients 3 Steps:
Heat oven to 450°F. Combine ingredients. Spread onto bottom of foil-lined 15x10x1-inch pan sprayed with cooking spray. Bake 40 to 45 min. or until vegetables are tender, stirring occasionally.
Time 2h Yield 24 Number Of Ingredients 16 Steps:
In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight. Preheat oven to 400 degrees F (200 degrees C). On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray. Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated. Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Time 50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees. Cut all vegetables and place in 13x9 baking pan. In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables. Mix the oil mixture with vegetables to coat. Cover dish with foil and back for 30 minutes. Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.
Yield Serves 4 Number Of Ingredients 10 Steps:
Combine parsley, cilantro, basil and garlic in small bowl; set aside. Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer. Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.
