Vegetable Recipe
Roasted Vegetable Platter
Roasted Vegetable Platter:
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes.
1 medium onion, cut into wedges
1 small Japanese eggplant, cut into 1/2-inch slices
2 red, green and/or yellow bell peppers, cut into chunks
2 zucchini or yellow squash, cut into 1/2-inch slices
12 mushrooms and/or small portabello mushrooms, cut into1/2-inch slices
1/3 cup olive oil
1 to 1 1/2 tablespoons Lawry's® Seasoned Salt
To Grill Vegetables: Place vegetables in grill basket and grill over
medium heat until tender and slightly charred, turning occasionally. To
Roast Vegetables: Preheat oven to
450°F. In large resealable plastic food storage bag, combine vegetables,
oil and Seasoned Salt; toss to coat. Remove vegetables and arrange on
rack set on large baking sheet or on broiler pan. Roast for 20 to 25
minutes. Vegetables should be slightly 'charred'. Arrange vegetables on
platter to serve.
Makes 6 servings.
Meal Suggestion: Serve warm, cold or at room temperature!
Hint: If roasting root vegetables, cover and roast for 20 minutes before
removing cover and adding remaining vegetables to be roasted. Additional
vegetables may be used.
|