Colorful Roasted Veggies

Jana here with a Guest Recipe from the Thrice the Spice girls' Mom, Lois!  We grew up eating delicious home-cooked meals every night, and eating dinner together as a family was a priority!  I'm so glad this was part of our lives, and we all value family meal times now because of it!  On Easter Sunday this year, our Mom made this healthy, tasty roasted veggie dish for one of the side dishes.  It was SO good, and everyone really enjoyed it!

My Mom and I! 

She also made this fruit tray that was arranged to look like a flower!  (Pineapple, kiwi, and strawberries) Perfect idea for any spring/summer meal, or a birthday party!

 

Colorful Roasted Veggies (this is my modified version)

4 medium carrots, julienned

1-1/2 pounds asparagus,trimmed and halved

1 medium red onion, sliced and separated into rings

3 cups fresh broccoli florets (it also called for cauliflower, but not my favorite, so I passed on it)

1 each, green and sweet red peppers, julienned (again, I passed on these, since they don't agree with me)

I added about a pound of fresh green beans, snapped in half,

about a pound of fresh mushrooms, sliced

and 3 small yellow squash, sliced

Of course you could use whatever veggies you have , or what your family likes...

1/4 to 1/2 cup olive oil

3 tablespoons lemon juice

1 Tablespoon minced garlic

1 Tablespoon dried rosemary, crushed

1 teaspoon salt

1 teaspoon pepper

I also added about 1 Tablespoon Mccormick Perfect Pinch Garlic and Herb Salt Free Seasoning

In a large bowl, combine the vegetables. In a small bowl, whisk the oil, lemon juice, garlic and seasonings until blended. Drizzle over vegetables and toss to coat. Transfer to two greased (i used non-stick and didn't grease them) 15in.x10in.x1in. baking pans. Bake, uncovered for 20-25 minutes or until tender, stirring occasionally. Yield 12 servings This feeds a crowd!