Summer Roasted Vegetables
 
Prep time
Cook time
Total time
 
This summer roasted vegetables dish is colorful and filling. Try the seasoning blend with your favorite veggies!
Author:
Recipe type: Side
Serves: 3-4 side dish servings
Ingredients
  • 2 medium russet potatoes
  • 2 large carrots
  • 1 medium zucchini
  • 5 oz baby bella mushrooms, quartered
  • ½ red bell pepper
  • 2 garlic cloves, minced
  • 2 TBS olive oil
Seasonings Mix
  • ½ tsp salt
  • ½ tsp rosemary
  • ¼ tsp parsley
  • ¼ tsp thyme
  • ¼ tsp sugar
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • ¼ tsp black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Chop potatoes and carrots into a ¾-1 inch dice. Cut zucchini into half moons. Quarter mushrooms and chop red pepper into 1 inch pieces.
  3. Line a large baking sheet with parchment paper. Use your hands to toss potatoes and carrots with 1 TBS olive oil on the parchment. Spread out the potato mixture and roast for 15 minutes.
  4. Add remaining vegetables, garlic, olive oil and seasonings mix. Use a spatula to mix together all ingredients on the sheet pan and spread the mixture out evenly. Roast for another 15 minutes. Serve immediately.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/summer-roasted-vegetables/