Roasted Vegetables
Serves 4 #STARFineFoods Ingredients: 2 large carrots 1 red bell pepper 1 yellow bell pepper 1 large zucchini ½ small butternut squash A splash of STAR Robust Extra Virgin Olive Oil Salt and pepper to taste A pinch of rosemary Instructions:Preheat the oven to 200 ºC.
Wash and the carrots, peppers, zucchini and squash and slice them into medium pieces.
Spread the vegetables on a baking sheet. Season with the Robust Extra Virgin Olive Oil, salt, pepper and rosemary. Mix well.
Bake the vegetables for 25-30 minutes, stirring halfway through, until golden brown and softened.
Serve as a side or as the base for a warm salad with crumbled blue cheese or feta, toasted chopped nuts and a vinaigrette using Robust Extra Virgin Olive Oil.
Ingredients
- 2 large carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large zucchini
- ½ small butternut squash
- A splash of STAR Robust Extra Virgin Olive Oil
- Salt and pepper to taste
- A pinch of rosemary
Instructions
Preheat the oven to 200 ºC.
Wash and the carrots, peppers, zucchini and squash and slice them into medium pieces.
Spread the vegetables on a baking sheet. Season with the Robust Extra Virgin Olive Oil, salt, pepper and rosemary. Mix well.
Bake the vegetables for 25-30 minutes, stirring halfway through, until golden brown and softened.
Serve as a side or as the base for a warm salad with crumbled blue cheese or feta, toasted chopped nuts and a vinaigrette using Robust Extra Virgin Olive Oil.
Preheat the oven to 200 ºC.
Wash and the carrots, peppers, zucchini and squash and slice them into medium pieces.
Spread the vegetables on a baking sheet. Season with the Robust Extra Virgin Olive Oil, salt, pepper and rosemary. Mix well.
Bake the vegetables for 25-30 minutes, stirring halfway through, until golden brown and softened.
Serve as a side or as the base for a warm salad with crumbled blue cheese or feta, toasted chopped nuts and a vinaigrette using Robust Extra Virgin Olive Oil.
Total Time: 45
Serves: 4
