If this picture isn’t enough to make you want to gobble these veggies up, I don’t know what will! I love this recipe. I love how many different veggies are in it, and the spices make them taste great! These are even good before they go into the oven! The great thing about any veggie dish is that you can add whatever vegetables you want into them. Remember to eat the rainbow! Eating a variety of vegetables provides you with many important nutrients that will result in many health benefits. This recipe was originally found on Food ‘n Service. It makes A TON so you can definitely half it if you would like, but it makes for great leftovers! I hope you enjoy these as much as we do!
- 1 bundle of asparagus
- 1 small bag of snow peas
- 2 medium to small yellow squash
- 1 zucchini
- 1 small bag of baby carrots
- 1 package of grape tomatoes (or cherry tomatoes)
- 1 small container of mushrooms (original recipe says 1 small bag of baby red potatoes, which would be good also)
- Olive oil
- 2 tablespoons of dried rosemary
- 2 1/2 tablespoons of dried basil
- McCormick’s steak seasoning
- 1 tablespoon of garlic salt
- Preheat Oven to 400* F
- Cut squash and zucchini into chunks. Cut off the bottoms of the asparagus and then cut the asparagus in half.
- Mix the vegetables into one bowl.
- Sprinkle the olive oil evenly around them. This will problably be around 1/4 cup.
- Add all of the seasonings on top. Add salt and McCormick’s seasoning to taste. Using a large spoon or wooden spatula, mix veggies and seasonings together. Make sure they are well mixed!
- Place vegetables into a deep baking dish and cover with foil. Place veggies into the oven and bake for 30 minutes. Uncover and bake for another 10-15 minutes. If you like your veggies a little more crisp, lessen the covered time. (I have also made these and not covered them with foil at all, which also turned out good)
Have an awesome day and don’t forget to eat your veggies!