Oven-Roasted Vegetables
by Irene Vlach
Ingredients
- 4 small red p-d-t, scrubbed, in half
- 4 small carottes, pelees, cut in 1" chunks
- 1 poivron, rouge ou vert
- 8 champignons
- oignon, en lamelles
- 4 small courgette, ends removed, cut into 1" chunks
Instructions
Spray a large, heavy oven-proof skillet with nonstick spray. Add potatoes and carrots. Spray vegetables in skillet with nonstick spray, then springle with seasoning. Cover tightly with foil and roast.
400 F - 25'
Remover skillet from oven and add zucchini, pepper and mushrooms. Spray vegetables with nonstick spray and sprinkle with more seasoning.
Return to overn and roast, uncovered for 15-20'
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