Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted vegetables. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Roasted Vegetables is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Roasted Vegetables is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have roasted vegetables using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted Vegetables:

1. Take Marinade
2. Prepare 1 Fresh Basil - 1 leaf
3. Take 1/2 cup Olive Oil
4. Make ready 1/4 Red Onion
5. Make ready 1 Sweet onion
6. Prepare 1 clove Garlic
7. Take 1 pinch Salt
8. Prepare 1 pinch Ground Black Pepper
9. Prepare Veggies
10. Prepare 2 stick Carrots
11. Prepare 2 medium Russet Potatoes
12. Prepare 1 large Sweet Potato
13. Make ready 1 medium Zucchini Squash
14. Prepare 1/2 medium Yellow Squash
15. Take 2 bunch Broccoli
16. Make ready 2 stick Celery

Add feta and basil to roasted vegetables for a perfect summer side dish. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal. Jamie's top tips: If the vegetables seem crowded in a single roasting pan, divide them between two. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper.

Instructions to make Roasted Vegetables:

1. Heat oven to 475.
2. Chop red onion and sweet onion. Then place it in a blender with the basil leaf, clove of garlic, salt, pepper, and olive oil. Blend till it looks like almost like a salad dressing.
3. Place the marinade into a large enough pan that most of the vegetables will touch the bottom.
4. Next chop the russet and sweet potatoes into half inch cubes. Then chop the carrots, Zucchini and yellow squash, and celery.
5. Combine all the vegetables including broccoli into the pan with the marinade and mix. Don't worry about getting the oil on everything just mixing up the veggies.
6. Place pan into the oven. Stir the veggies every ten minutes for 30-40 minutes.

Jamie's top tips: If the vegetables seem crowded in a single roasting pan, divide them between two. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. In a heavy based casserole dish, toss the prepared vegetables in olive oil. Roasted vegetables are best with a final drizzle of good quality olive oil and a little sprinkle of salt (or a sprinkle of chile flakes, as pictured above). Other final hits of flavor can include: Freshly ground black pepper; Fresh lemon juice; Minced herbs (mint, parsley, thyme, or just a wee bit of rosemary are great choices) Balsamic vinegar; Roasted vegetables are great while still warm.

So that is going to wrap it up with this special food roasted vegetables recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!