Nov 172009

I have made many variations of roasted vegetables using this basic recipe from Lipton. This version included onion, butternut squash, zucchini, carrots, green beans, and Japanese eggplant. It was a great mix of colors, but some vegetables cook quickly and others, like the carrots, take more time. While this makes a good side dish, I have also stuffed the vegetables into a pita pocket with a slice of cheese for a quick lunch.

Print Friendly, PDF & Email
 Posted by at 1:00 pm

  3 Responses to “Roasted Vegetables”

  1. That looks delicious, of course! -Lee

  2. Geez Louise,
    Now I've got three choices for tonight! ! !

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>