My friend made some wonderful roasted vegetables from one of the Barefoot Contessa's cookbooks the other night, but I couldn't remember the recipe, so I fudged it and it came out just fine. Below is what I did. You can pretty much do any vegetable - but my favorite is the onions and bell peppers.
- Slice in thick strips your vegetables - onions, bell peppers, zucchini, asparagus and portobello mushrooms if you so choose.
- Lay veggies out on a cookie sheet, almost touching- preferably use a cookie sheet with an edge so you don't spill oil all over the bottom of the oven like I did last night.
- Sprinkle with a good helping of garlic salt and fresh pepper.
- Throw on springs of thyme all over the sheet.
- Finally drizzle with your favorite olive oil.
- Then, pop the cookie sheet with veggies in the oven on 375 for 20 minutes. Turning veggies half way through.
- Take them out and voila! Easy, healthy veggie side that goes great with any protein.
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