These simple roasted vegetables are seasoned with paprika and oregano, and make for a delicious side dish!
We like to eat a lot of vegetables in our house!
Um, correction: I love to eat a lot of vegetables and Casey has been assimilated into my vegetable eating habits. (Partly kidding. He does like vegetables in moderation.) 🙂
He particularly likes roasted vegetables. I made this version a couple of weeks ago and Casey pronounced them the best roasted vegetables I’ve made to date. I’m not sure if that was a compliment or not, but I liked them too.
Every time I make this dish, I change up the veggies a little bit, depending on what’s in season. Feel free to do the same and add or omit what you like!
Simple Roasted Vegetables
- 2 red or yellow bell peppers
- 1 large red onion
- 2 red potatoes
- 2 medium or one large zucchini (or yellow squash)
- 1 bunch asparagus (about 15 spears or so), optional
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon dried oregano
- 1 Tablespoon paprika
- 3/4 teaspoon black pepper
- 1/2 teaspoon sea salt
Preheat oven to 425 degrees F. Chop potato into small pieces (about 1/2 inch cubes) and cut peppers, onion, and zucchini into larger chunks. (This is to ensure the vegetables will roast evenly.) Remove woody portions of asparagus spears. Drizzle olive oil over all vegetables and sprinkle with seasonings. Toss to coat. Spread in single layer on greased baking sheets and roast for 30-40 minutes or until vegetables are fork tender. Stir occasionally to prevent burning.
~K in the Kitchen