Colorful Oven-Roasted Vegetables
HAPPY THANKSGIVING 2011!
The irony of this dish on a day like today is that it’s something that would normally encompass my whole meal (plus a cup or so of Calrose rice!).
Alas, today it is simply a side dish.
However, it is far too delicious to under-sell as a co-star to a larger meal. Your vegetarian guests (and carnivores) will love this very easy to make, full-of-flavor, healthy option for any time of the year.
This is one of my favorite weeknight dinners. When my friend Kim told me about it, I couldn’t have imagined how much flavor would be brought out with just olive oil, salt and pepper.
I was sure I’d add another seasoning, but after the first time I made it, I decided that I wouldn’t change a thing.
Enjoy!
Colorful Oven-Roasted Vegetables
Servings
4-6 servings
4-6 servings
Ingredients
- 1 whole green pepper, chopped into large chunks
- 1 whole yellow pepper, chopped into large chunks
- 1 whole red pepper, chopped into large chunks
- 2 whole tomatoes, chopped into large chunks and seeded
- 1 whole yellow onion, chopped into large chunks
- 3-4 Tbsp extra virgin olive oil
- 1/2 pound fresh green beans (snip off end and cut into 1" pieces)
- 1 1 /2 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 1/2 pound fresh asparagus (snap off lower part of stalk at natural breaking point and cut into 1" pieces)
Directions
- Preheat oven to 450 degrees F
- Put all of the veggies, oil, salt and pepper into a large roasting pan and toss together until veggies are well coated.
- Roast, uncovered, for approximately 30 minutes until veggies are tender, but still firm.
Prep Time: 15 - 20 Minutes
Cook Time: 25 - 30 Minutes
Total Time: 40 - 50 Minutes
Amy Kolodziej wrote...
I moved to Texas about a year ago, and have been searching out a great BBQ place since I moved here. Hands down, this is the BEST BBQ in TEXAS! My son packed down the food, and we always had someone asking us if we were ok or needed assistance. I love the Southern manners here, it is such a nice change to the hustle and bustle of North City life. The sides, mouth watering good. I recommend the creamed corn, that was my favorite side. We tried them all. I have tried all the places on the Food Network, so this is a very honest response.
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Karen wrote...
Thanks Tamar! I like your site, too! :-)
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Tamar wrote...
Koreans do make a couple of different kinds of gluten free soy sauces and they've been around for thousands of years. The one that will be easier to find in the US is called Guk Ganjang (국간장) which literally means Soup Soy Sauce, meaning that it's a delicate soy sauce made for flavoring soups. The other kind is called Joseon Ganjang (조선간장). Both of these soy sauces are the by-product of doenjang (Korean miso) production. The reason that Koreans don't use these kind of soy sauces for bulgogi is that it's not considered bold enough for beef. The reason that the Japanese and Koreans added wheat to the soy sauce in the first place was to create a bolder, stronger flavor sauce for meats and and they were able to make more sauce at a lower cost.
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Karen wrote...
I haven't tried it with a different mix yet. Maybe it would work with a gf muffin mix?
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alyssa wrote...
This is great! Thanks for sharing. I haven't been to Old Ebbitt since being diagnosed, so I'm excited that one of my favorite spots is GF-friendly! Would love to hear about other restaurants you liked or did not like.
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