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Roasted Vegetables

November 21, 2011 Recipes, Side Dishes, Vol.5 No.2, 2011 Recipe for Success No Comments

– from the kitchen of Laura Miller communications specialist, Leopold Center for Sustainable Agriculture, STORIES writer

1 small zucchini, sliced 1-inch thick (leave peel on)
1 red bell pepper, seeded, cut in 1-inch strips
1 green bell pepper, seeded, cut in 1-inch strips
2 small potatoes, cubed
1 onion, quartered
1 pound mushrooms, washed, cut in half lengthwise
Cooking spray
Seasoning mixture:
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
2-3 sprigs fresh rosemary (or 1 teaspoon dried)
¼ teaspoon pepper
2-3 tablespoon olive oil


Heat oven to 425° F. Lightly spray 15” x 10” jellyroll pan or cookie sheet with cooking spray. Place veggies in bowl, add seasoning mixture on top, stirring well so that vegetables are coated. Place vegetables on pan in a single layer. Roast 30-40 minutes, stirring halfway through cooking time until vegetables are tender and slightly browned. Serve immediately.

This is a good way to eat a lot of vegetables, and use up small amounts of various vegetables. You can substitute eggplant (peeled), winter squash (peeled), sweet potatoes, carrots, turnips broccoli, cauliflower or Brussels sprouts.

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21 Jul 2014


I was born and raised in Kansas, but Iowa is my home. I’ve come to know Iowa as a very special place. It’s where I’ve spent much of my life and career. It is a privilege to serve as the dean of agriculture at Iowa’s land grant university, on behalf …


21 Jul 2014


We’re all Iowans. Our time on campus unites us all as Iowans, if only for a few years. When I interview alumni, especially those from out of state, I always ask them what drew them to Iowa State and what made their time in Ames special. Some mention the picturesque, …