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How to make Fresh, Roasted, Mixed Vegetables.

Updated on July 3, 2011

Roasted Vegetable Medley.

Mixed Fresh Vegetables
Mixed Fresh Vegetables | Source
Rough Cut Assorted Vegetables.
Rough Cut Assorted Vegetables. | Source
Can be Roasted in a Brick Oven or Right in your Kitchen's Oven.
Can be Roasted in a Brick Oven or Right in your Kitchen's Oven. | Source
Turn Vegetable Pan every 15 minutes and stir the vegetables.
Turn Vegetable Pan every 15 minutes and stir the vegetables. | Source
Enjoy!
Enjoy! | Source

Making the most of your Fresh Vegetables.

Spring and Summer Vegetable Medley.

Anyone can open a can or freezer bag of vegetables but it takes a special person to go the distance and purchase Fresh Vegetables to serve to their loved ones. Yes, it may take a few minutes longer to wash, peel and cut them up, however, the proof is in the pudding... so to speak. And it really doesn't take too long to put it all together.

Give me your tired, bruised and affordable veggies!

Throughout the year I'm always on the hunt for slightly imperfect fruit and vegetables. My husband tells me I'm a "Jabony Hunter." I'm sure he made that up... but, I guess that's what it can be called. I buy any bruised fruit and vegetables that the supermarket or local market has that can be processed into the recipes that I use. It comes in handy, off season. When I can find onions, tomatoes or any vegetable that we like on sale or on the "Jabony" rack, that is SLIGHTLY bruised, then I option it. I look the vegetables over, very carefully. I don't touch anything that is too far gone. In the Mixed Fresh Vegetable photo I was able to get the tomatoes 3/for $1, the corn, 5/for $1, the peppers, 4/for $1 and the spring onions, $1 a bunch. There are only two in our household, so this vegetable dish will last us for 6-8 meals.

Roasted Vegetable Medley Recipe:

2 Large Eggplants

2 Ears of Corn

3 Red Peppers

1 Green Pepper

2 Zucchini

1-2 Large Tomatoes

1 Bunch Spring Onions (or scallions)

5 Cloves Garlic

1/4 Cup Olive or Vegetable Oil

1 cup water.

Salt and Pepper to taste.

Break the corn cobs in half. Wash, peel and chop the rest of the vegetables. Peel and mince the garlic. Pour the oil over the vegetables, add the water, salt and pepper and toss until all is coated. You can use a little more oil if needed.

If you are using a Brick Oven, cover the vegetables with aluminum foil for the first 15 minutes. Indoor ovens do NOT need to be covered. Roast in a Brick Oven for 1 hour. Temp. should be around 400-500 degrees. Or spread out vegetables into a deep roasting pan in the kitchen oven. Set indoor oven to 400 and cook for 1 hour or until done. Be sure to stir the vegetables every 15 minutes weather you cook this recipe in a Brick Oven or indoors. Ovens vary, so adjust accordingly. Serves 6-8 adults.

Until we meet again... Francesca27



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    • Leighsue profile image

      Leighsue 5 years ago

      This looks delicious. I will try it, healthy too.

    • JT Walters profile image

      JT Walters 5 years ago from Florida

      Love this Hub.

    • Francesca27 profile image
      Author

      Francesca27 5 years ago from Hub Page

      Thanks. As the season progresses, I'll be adding new hubs with more recipes. Wait till the army of Zucchini arrives!

    • profile image

      jt walters 5 years ago

      Tonight I am doing zuchinnis. yellow squash and tomatoes covering in olive oil and basil roasted in the oven. My son loves his veggies.

    • Francesca27 profile image
      Author

      Francesca27 5 years ago from Hub Page

      Go for it, fellow Veggie lovers. We're having left over roasted veggies.

    • profile image

      A.CreativeThinker 5 years ago

      This is a great idea! I love the taste of roasted vegetables with herbs and garlic. yummmm! I really like your brick oven too. Thanks for sharing.

      Regards,

      A.CreativeThinker

    • Francesca27 profile image
      Author

      Francesca27 5 years ago from Hub Page

      I like to put roasted veggies on our brick oven bread. Good for a meatless lunch. However we don't eat too much bread in the summer. But, when the harvest is in, that Brick Oven is working overtime.

    • mckbirdbks profile image

      mckbirdbks 5 years ago from Emerald Wells, Just off the crossroads,Texas

      I'll try this near the end of the eggplant season. Thanks

    • Francesca27 profile image
      Author

      Francesca27 5 years ago from Hub Page

      Sometimes I bead the eggplant and fry it up, then I'll add them to the roasted dish. I quit using breadcrumbs years ago, they were too high in calories. Now I bread everything in stone ground wheat.

    • profile image

      bri36 5 years ago

      oh yes, since i live with a vegetarian and he loves eggplant this is gonna be great! do u have any dressing ideas? or just wing it?

    • Francesca27 profile image
      Author

      Francesca27 5 years ago from Hub Page

      I use olive oil and lemon juice with a little salt and pepper. You can use a plain tomato sauce also. Enjoy. Thanks for your comments, I look forward to them.

    • profile image

      cnocera 5 years ago

      Hello Francesca

      That is a great recipe. Thank you for that. I am going to try it. I am always looking for new ways to eat vegetables. That is funny about the Jacoby Hunter.

      Have a great day

      Cheryl

    • Francesca27 profile image
      Author

      Francesca27 5 years ago from Hub Page

      You can roast all kinds of veggie combinations. My favorites are red roasted peppers and onions to mix into scrambled eggs. Good to put in a sandwich, to take to school or work.

    • WandasHomePlace profile image

      WandasHomePlace 5 years ago

      Looks beautiful and can't wait to try it!

    • profile image

      NTR57 5 years ago

      I also love vegetables and search out the ripe produce. I like to use olive oil as well with some Seasoning Blend (without MSG)for additional flavoring.

    • profile image

      chonett 5 years ago

      This looks healthy and delish! We all need to eat more veggies and skip the meat more often. Thanks!

    • profile image

      NTR57 5 years ago

      Well I tried this out and it was delicious! We even used the left overs the next day. They can be eaten hot or cold. I stuffed the roasted vegetables in whole wheat pita bread. How's that for a healthy meal?

    • profile image

      ajthesmeagol 5 years ago

      I don't like vegetables, but this looks good.

    • Francesca27 profile image
      Author

      Francesca27 5 years ago from Hub Page

      Glad you liked the veggies NTR57. And ajthesmeagol keep liking yours... they are good for us all.

    • Astralrose profile image

      Astralrose 4 years ago from India

      I think someone will start buying zucchini from now on...me! My problem is there is hardly corn available around here, which is for sale. If there is, it's very hard it could break your teeth. But anyway, copied the recipe and will try sometime!

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