Thursday, March 26, 2009

More Roasted Vegetables

The other day I was making Honey Glazed Chicken & Potatoes. I decided to throw some veggies on the grill to roast too. Sadly, my grill just isn't big enough to cook the chicken and veggies at the same time, so I resorted to oven roasting.
2 pkg. small sweet peppers (these were on sale for $1/package, and included red, yellow, & orange)
1 onion cut in slivers
1 8 oz. package of mushrooms, sliced (these were $1 too!)
1-2 cloves garlic
2-3 TBS olive oil
course ground salt & pepper
Pour olive oil in small dish or cup and add minced garlic. Slice peppers in half lengthwise and removed stems and seeds. Slice mushrooms & onions. On a baking sheet (I line mine with foil) lightly brush a bit of olive oil. Add vegetables and brush or drizzle with remaining olive oil. Generously grind black pepper and salt over all.
Bake in oven at 425 degrees for 10-15 minutes, until edges begin to brown slightly. If you have any leftovers, they are great in a grilled cheese/veggie sandwich.

1 comment:

Singing Owl said...

Glad you liked the cowboy stew. You have so many recipes I want to try. Had to look up your Mexican lasagna...gonna try soon. :-) I hope the kiddo liked the cowboy stew too. I think I might leave the potatoes out next time too.