Friday, May 15, 2009

Chef Chuck's Roasted Vegetables

Verdure Arrosto

Roasted vegetables are a colorful dish packed with vitamins that are good for our bodies. Any variety of organic vegetables will do including eggplant, squash or asparagus. Use a quality olive oil and just a drizzle of balsamic vinegar to make these veggies a wonderful spring time dish.

Roasted Vegetables
1 orange bell pepper, sliced
1/2 green bell pepper, sliced
1 white onion, quartered
4 red potatoes, sliced
2 zucchini's, sliced
12 baby bella mushrooms
8 grape tomatoes
1/2 cup broccoli, florets
1/2 cup baby carrots
5 garlic cloves
extra virgin olive oil
balsamic vinegar
salt and pepper

Cut vegetables and arrange on a baking sheet generously add olive oil, drizzle balsamic vinegar, salt and pepper. Let marinate for 1 hour, preheat oven to 425 degrees and broil for 25 minutes or until vegetables are tender.


  1. Nothing like a good roasting at high temp. to bring out the goodness in these veggies.

  2. YUMMMM....I want those. They look a lot better than mine usually turn out, I think I cook them at too low of a temp, for too long

  3. Hi Margaret, What's mine is yours, come enjoy some.
    Hope your day is successful day!! We love you:)

  4. Hi Ciao Chow Linda, So true, the goodness!!
    Thank You :)

  5. Hi YankeeSoaper, So true!! Thank You

  6. Awesome!!!! I just roasted some veggies the other day to put in some orzo and the flavor is just outstanding as I am sure this is!!!!!

  7. Hi Live Love Eat, That's great! I love orzo nice combo, Thank You :)