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Roasted Vegetables

Recipe information

  • Yield

    serves 4. serving size: 1 piece of each roasted vegetable.

Ingredients

1

rutabaga, quartered

2

turnips, halved

1

potato, quartered

3

medium carrots, peeled and halved

4

small white onions, peeled

1

eggplant, peeled and quartered lengthwise

1

zucchini, sliced into 1/4-inch rounds

2

yellow squash, sliced into 1/4-inch rounds

10

asparagus, tough ends snapped off and discarded

6

broccoli florets

Seasoning

3

packets dried onion soup mix

3

tablespoons extra virgin olive oil

2

tablespoons granulated garlic

1

teaspoon seasoning salt, such as Lawry’s

1

/2 teaspoon fresh/ground pepper

Need to make a substitution?

Preparation

  1. Step 1

    Grease a large, shallow baking pan.

    Step 2

    In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions. Boil for 4 minutes.

    Step 3

    Drain and allow to cool for 30 minutes.

    Step 4

    Preheat the oven to 350°F. Slice the onions into 1/4-inch-thick disks, but do not separate the rings.

    Step 5

    While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.

    Step 6

    Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan. Layer the onion disks on top.

    Step 7

    Bake for 35 to 40 minutes, until as brown as desired.

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