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ROASTED VEGETABLES

Source of Recipe

Joye


List of Ingredients

6 cups prepared vegetables (whatever are your favorites)*

1 large red or Vidalia onion

3 raw cloves garlic, peeled

½ tsp. Salt

1 tsp. Lemon pepper

2 Tbsp. Olive oil

3 Tbsp. Balsamic vinegar




Recipe

Preheat oven to 425 degrees F. Spray a large shallow disposable roasting pan with cooking spray.



Wash, trim, and if necessary, peel vegetables; cut into 2-inch pieces. Peel onion and cut into eighths. Use a large spoon to combine vegetables and remaining ingredients and stir until vegetables are well coated. Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned. Stir and then spoon onto a serving plate.



*To prepare ahead: Combine all ingredients and place in a very large plastic bag. Tightly seal bag and shake sealed bag to coat vegetables well.



Refrigerate, turning bag occasionally. About an hour before roasting vegetables, remove bag from refrigerator. When ready to roast vegetables, proceed as directed.



(This works well with Reynolds cooking bags, too. Prepare and place vegetables in cooking bag instead of plastic bag, and then cook them in the bag.)