The Literate Chef

Posts Tagged ‘roasted vegetables’

Roasted Vegetable Medley

In Recipes, Vegetables on May 21, 2017 at 12:14 PM


  • 2 zucchini, sliced into 1/4 inch circles
  • 2 tomatoes, each cut into 8 wedges
  • 1 red pepper, cut into 1 inch squares
  • 1/4 cup olive oil
  • 2 tbsp. minced garlic
  • 2 tbsp. chopped fresh oregano
  • Kosher salt to taste


  1. Pre-heat oven to 350 degrees.
  2. Mix the vegetables in a medium sized bowl.
  3. Drizzle with olive oil and toss well.
  4. Add garlic, oregano and salt, toss well again.
  5. Spread the vegetables in a single layer in a roasting pan or on a cookie sheet, place in the top one-third of oven.
  6. Roast for 50 minutes to 1 hour.
  7. About 1/2 way through, drain off any accumulated liquid and toss the vegetables.
  8. Serve alongside entree of choice.
  9. Our Choice – Serve with Fillet of Sole Stuffed with Spinach

Roasted Herbed Vegetables

In Recipes, Vegetables on October 31, 2011 at 6:56 AM

preparation time 20 minutes, cooking time 1 hour. serves 4


3 zucchinis, sliced ¼ inch thick
4 red peppers, remove seeds and cut into 1 inch squares
4 carrots, skin removed and sliced into 1 inch pieces
1/3 cup extra virgin olive oil
2 teaspoon kosher salt
5 shallots, peeled left whole; if larger than a walnut, cut in half
1 tablespoon chopped fresh oregano


  1. Pre-heat oven to 375 degrees.
  2. Mix all ingredients in a large bowl.
  3. Spread out on cookie sheet.
  4. Roast 1 hour, tossing several times.

Please see: Sunday Chicken Dinner – No Leftovers!

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