Blog Image

Roasted Vegetables

This helpful chart provides simple instructions for preparing and roasting all of your favorite vegetables. Mix and match them as we have done in our Roasted Vegetable Focaccia Sandwich, Harvest Cream Soup, and Mediterranean Orzo Salad.

Ingredients

    • Asparagus Cut off woody ends 25-30 minutes
    • Bell peppers Cut into 1-in. strips 25-30 minutes
    • Cauliflower Cut into florets 25-30 minutes
    • Eggplant Cut into ¼-in. slices. 25-30 minutes
    • Mushrooms Trim off stem ends. 25-30 minutes
    • Plum Tomatoes Cut in half. 25-30 minutes
    • Red or Yellow Onions Cut into ½-in. wedges or slices. 25-30 minutes
    • Yellow Summer Squash or Zucchini Cut into ¼-in. slices. 25-30 minutes
    • New Potatoes Do not peel; cut in half. 30-35 minutes
    • Russet, Yukon Gold or Sweet Potatoes Do not peel; cut into ½-in. slices. 30-35 minutes
    • Baby Carrots Leave whole. 40-45 minutes
    • Carrots Cut into ½-in. slices. 40-45 minutes
    • Leeks Cut in half lengthwise, then into 2-in. pieces. 40-45 minutes
    • Squash, such as Butternut or Acorn Peel and cut into 1-in. cubes. 40-45 minutes

Directions

  1. Preheat the oven to 450°F (230°C). Prepare the vegetables as directed below. Toss the prepared vegetables in 1-2 tablespoons (15-30 mL) of olive oil and garlic, pressed.
  2. Arrange the vegetables in a single layer on a pan, such as the Stone Serving Tray or Medium Stone Bar Pan (do not crowd vegetables on the pan); season with salt and coarsely ground black pepper, if desired.
  3. Roast the vegetables according to the time indicated on the chart or until tender, deep golden brown, and beginning to caramelize.